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Ingredients
- 8 oz. pasta
- 1 lg. crown broccoli
- 1/2 medium onion
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 2 1/2 cups milk
- 8 oz. (2 cups) shredded sharp cheddar
- 1/4 cup grated Parmesan
- 1 tsp. hot sauce (optional)
- salt and pepper, to taste
Preparation
Step 1
Boil a large pot of salt water. Meanwhile, rinse off broccoli and cut into florets.
Add pasta to boiling water. Cook for 8 minutes.
Add broccoli and cook for two more minutes; drain and set aside.
While the pasta/broccoli is cooking, finely dice onions and cook
them in butter over medium heat for 2 to 3 minutes.
Add flour (making it into a roux). Stir roux with a whisk for 1 to 2 minutes.
Add milk and whisk to remove clumps and add cracked black pepper.
Bring to a simmer and let thicken. Once it is thick enough to coat the back of a spoon, whisk shredded cheese and Parmesan until melted. Add salt and pepper and hot sauce to taste.
Stir cheese sauce into pasta and broccoli