Ingredients
Method
- Use a large pot to cook the pasta until al dente.
- Once cooked, drain the pasta and set it aside, reserving 1/2 cup of pasta water for later.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Toss in the chopped broccoli and season with salt. Stir and cook for a few minutes until the broccoli is slightly tender
Make the Cheese Sauce
- Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for about a minute to form a roux.
- Gradually pour in the milk, whisking constantly to prevent lumps. Let the sauce cook for a few minutes until it thickens. Stir in mustard powder, salt, black pepper, and paprika.
- Reduce the heat to low, then add the shredded cheese. Stir until smooth and creamy.
- Add the cooked pasta to the cheese sauce and mix well. Stir in the sautéed broccoli, ensuring even distribution.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
- Serve warm and enjoy the creamy goodness!
Video
Notes
To get the best results, go with a short pasta like penne or rotini—they grab onto the sauce better. Always grate your cheese fresh—pre-shredded varieties don’t melt as smoothly because of anti-caking agents.
For the broccoli, don’t let it go mushy; a slight crispness keeps the texture on point. If your sauce gets too thick, just stir in a bit of pasta water to loosen it up.
