Recipe by ratherbeswimmin'
From Rachael Ray.
Top Review by Food Snob in Israel
Okay, this was a little bit grainy for me...could be because I toyed around with the order of things a bit (used vegetarian chicken broth powder with the flower mixture and then simmered it until the other burner was free to do the "quick boil")...and I was out of cayenne pepper which is EXACTLY what it needed...but this was GREAT! I made it with the never fail fish patties (also on the Zaar) and it was super filling as a lunch or dinner (I decided to save this for dinner and just eat all the patties for lunch). I substituted one cup heavy whipping cream for one of the cups of milk and made the other two cups of milk 3%. I figured this might even out to 3 cups whole milk. Very tasty.
- coarse salt
- 1 lb elbow macaroni or 1 lb cavatappi pasta
- 2 1⁄2 cups broccoli florets
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 cups whole milk
- 1 cup chicken stock
- 3 cups grated yellow sharp cheddar cheese
- 1 tablespoon Dijon mustard
- fresh ground black pepper
Directions See How It's Made
- Bring a large pot of water to a boil; add in salt to season the cooking water; add in the pasta.
- Cook for 5 minutes; then add in the broccoli and cook for 3 minutes or until the pasta is cooked al dente and the florets are just tender; drain well and return to the pot.
- While the pasta is cooking, heat a medium saucepan over med-low heat.
- Add in olive oil and heat with the butter until the butter melts.
- Add in the onions; cook for 3-5 minutes to sweat them out and turn the juices sweet.
- Increase the heat a bit, then whisk in the flour, cayenne, and paprika.
- Whisk together until the roux bubbles up, then cook for 1 minute more.
- Whisk in the milk and stock; increase the heat a bit higher to bring the sauce to a quick boil.
- Once it bubbles, drop the heat back to a simmer and cook 3-5 minutes or until the sauce thickens.
- Add in the cheese to the thickened sauce and stir to melt the cheese.
- Stir in the mustard and season with salt and pepper to taste.
- Pour over the broccoli and cooked pasta; toss to combine.
- Adjust seasonings, transfer to a large platter and serve.