Ingredients
Scale
- 12 oz pasta (penne, rotini, or fettuccine)
- 4 cups water
- 1 teaspoon salt
- 2 cups broccoli florets
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook pasta in salted boiling water until al dente.
- Drain and reserve 1/2 cup of pasta water.
- Sauté garlic in olive oil until fragrant, then add broccoli and salt. Cook until slightly tender.
- In a saucepan, melt butter and whisk in flour to form a roux.
- Slowly add milk while whisking until smooth and thickened.
- Stir in mustard powder, salt, pepper, and paprika.
- Lower heat and add cheddar cheese, stirring until melted and smooth.
- Combine pasta with cheese sauce.
- Add broccoli and mix well.
- Use reserved pasta water if needed to loosen sauce.
- Serve warm.
Notes
- Use short pasta like penne or rotini for best sauce coverage.
- Freshly grated cheese melts better than pre-shredded.
- Don’t overcook broccoli to keep texture.
- Add pasta water if sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian