Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 2 cups broccoli florets
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water.
- Steam or blanch broccoli until bright green and tender-crisp; drain.
- In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute.
- Whisk in flour, then slowly whisk in milk until smooth and slightly thickened.
- Stir in cheddar and Parmesan until melted; thin with reserved pasta water if needed.
- Fold in cooked pasta and broccoli; season with salt, pepper, and nutmeg. Serve warm.
Notes
- For extra creaminess, use half-and-half or a splash of cream.
- Swap broccoli for spinach or peas for variation.
- Top with extra Parmesan and red pepper flakes for heat.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 420 Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
