Total Time
25mins
Prep 10 mins
Cook 15 mins

A recipe from a Milk calendar. The original only added the red peppers as an option, but I like them as a main in the recipe, because it makes it look much prettier. Besides, a little extra beta carotene never hurt anyone.

Ingredients Nutrition

Directions

  1. Cook pasta in large pot of boiling water until tender, (about 10 minutes).
  2. Stir in the broccoli then drain right away.
  3. Return pasta& broccoli to pot.
  4. Whisk flour, salt& pepper into the milk& pour over the pasta.
  5. Mix the mustard in, and cook over medium-high heat for 5 minutes, or until thickened.
  6. Remove pot from heat, add the Cheddar& stir until the cheese melts.
  7. Note: If you use frozen broccoli, stir it in with the milk.

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