something easy, something a little more healthy, something different. the recipe calls for low-fat or fat-free cheddar cheese but it’s best to go with full fat. never skimp on flavor when it comes to cheese.
- 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
- 2 1/2 cups broccoli
- 1 tsp butter
- 1/3 bread crumbs
- 3 tbsp parmesan cheese
- 2 1/2 cup skim milk
- 1/3 cup flour
- 1/2 cup onion, diced
- 3 cups low-fat shredded cheddar cheese (or full fat!)
- tsp dijon mustard
- salt and pepper for seasoning
Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
Cook pasta in a large pot of salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
In the same saucepan, whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. serves 8.
this was a simple dish, great for the weeknight. try experimenting with other cheeses. next time i make this i will use american cheese. i find that it has more flavor than cheddar in these kinds of dishes.