A Swiss and Gruyere blend that wraps around pasta/ broccoli and gives you CHEESY goodness that is done in 20 minutes!
Yep just 20 minutes and you have the perfect cozy meal. We cut time by boiling our broccoli and pasta in the same pot while we make up the roux for our cheese sauce.
A good mix of simple spices is added to the sauce, low fat milk, and 8 oz of cheese. Toss it all together to make the perfect comfort food.
I like to finish it all off with some fresh Parmesano Reggiano and fresh cracked black pepper. SO good!
Okay, let’s get started!
Ingredients:
- 8 oz Rotini pasta (½ box can use full if doubling recipe, just remember to double all other ingredients)
- 1 cup broccoli florets, sliced to bite size
- 4 tbsp unsalted butter
- 2 ½ tbsp flour
- 1 cup 1% milk
- 4 oz Swiss cheese, shredded
- 4 oz Gruyere cheese, shredded (Kroger sells an Alpine blend with both in an 8 oz bag)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp white pepper
- ¼ tsp red pepper flakes
- Fresh cracked black pepper for topping
- Fresh grated parmesano Reggiano for topping
Directions:
- In a large pot cook the pasta and broccoli in the same pot until al dente.
- While that is going, Melt the butter in a large pot or Dutch oven over medium-low heat.
- Do not let it burn. Once the butter is melted add the flour and whisk.
- Whisk constantly until it has thickened and turned a pale yellow.
- Keep whisking while gradually adding the milk.
- Add the garlic powder, white pepper, salt, and red pepper flakes.
- Now turn the heat down to medium and keep whisking until it has thickened up a bit.
- After it has thickened up add the cheese.
- Turn the heat to medium-low and mix well.
- Mix well until all combined, nice, and creamy.
- Pour in the pasta/broccoli mixture.
- Fold into the cheese until everything is coated.
- Plate with fresh parm and black pepper.
- ENJOY!
