Creamy, cheesy and satisfying. This can be a meatless meal or a side dish. I altered this a little bit from a Rachel Ray recipe. I used a bit less cheese than she called for and made a few other minor adjustments.
Here’s what you’ll need:
- 1 lb. rainbow twirl pasta (or other type)
- 2 1/2 cups broccoli florets
- 2 Tbs. butter
- olive oil, about 1 Tbs.
- 1 small onion, finely chopped
- 3 Tbs. flour
- 1/2 tsp. cayenne pepper
- 1 tsp. paprika
- 3 cups milk
- 1 cup chicken broth
- 2 cups grated cheddar
- 1 Tbs. dijon mustard
Cook the pasta according to the directions. Add the broccoli to the cooking water during the last 3 minutes.
In a skillet, add the butter and olive oil. Add the onion and cook over medium heat until the onion is soft. Whisk in the flour, cayenne pepper and paprika. Cook for just a minute. Add the milk and broth, whisking until smooth. Bring it to a boil and then turn it back down. Stir in the mustard and cheese, letting the cheese melt.
When the pasta and broccoli are done, drain them and mix with the sauce.
Warm, comfort food for the cool months to come.