search saves

Broccoli and Cheddar Bow Ties

Broccoli and Cheddar Bow Ties created by WillsMommy

I got this off of a milk calendar, it sounds and looks devine! I haven't tried it yet but definately will.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Cook pasta in boiling water until just tender (about 10 min.).
  • Stir in broccoli and drain immediately and return to pot.
  • Whisk flour, salt and pepper into milk and pour over pasta.
  • Stir in mustard and cook stirring over medium-high heat for 5 minute or until thickened.
  • Remove from heat and stir in cheese until melted.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@LuckyMomof3
Contributor
@LuckyMomof3
Contributor
"I got this off of a milk calendar, it sounds and looks devine! I haven't tried it yet but definately will."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. WillsMommy
    Broccoli and Cheddar Bow Ties Created by WillsMommy
    Reply
  2. WillsMommy
    I made a roux, like everyone else. Threw in some garlic powder and a dash of pepper, reduced the milk to two cups and the cheese to one and a half cups. Made a simple, yummy cheese sauce, super fast. It could use a little more zest, though.
    Reply
  3. Three Kids Make Me
    I made it very similary to parsley. I too made a roux and added garlic powder. I also tried using rotini (not a fan of bow ties). This was a very good and creamy recipe, but there was something missing. I'll post as soon as I figure out what.
    Reply
  4. Parsley
    Broccoli and Cheddar Bow Ties Created by Parsley
    Reply
  5. Parsley
    This makes a great side dish. I think this would work well with rotini too. I did add some garlic powder for some extra flavor. Also, I melted about 3 tbsp of butter in the pan and then blended in the flour (making a roux), then milk, and so on. I would recommend using that method rather than whisking flour in milk. The result was a thick, creamy and smooth cheese sauce. I'll be making this again. Thanx for posting!
    Reply
see 1 more icons / navigate / navigate-down
Advertisement