16 oz pasta - I tend to go for a vegetable or whole wheat one to add the health points
1 cup frozen broccoli florets
1/2 cup frozen peas
1/3 cup butter
1/3 cup whole wheat flour
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp ground mustard seed
1/2 tsp worcestershire sauce
2 1/4 cups whole milk (you can use a lower fat percentage, the sauce just won't be as creamy)
1 cup shredded cheddar
1 cup shredded gouda
1/4 cup chèvre
1/8 cup panko bread crumbs
fresh parmesan reggiano, shredded fine (optional)
1. Preheat oven to 350º
2. Cook pasta as package directs in large pot. In the last 5 minutes of cooking, add frozen vegetables.
3. While pasta and veggies cook, melt butter in a saucepan on low heat. Once completely melted, stir in flour, salt, pepper, paprika, ground mustard, and worcestershire sauce. Stir until smooth and bubbly, stirring constantly over low heat. Remove from heat.
4. Off heat, stir the milk into flour and butter mixture. Return to medium-high heat. Heat to boiling, stirring constantly. Mixture will start to thicken considerably. Once sauce reaches boiling, boil for one minute, and remove from heat. Stir in cheeses (except parmesan). If cheese does not melt, cook over low heat, stirring, until all cheese is melted.
5. Drain pasta and vegetables. Place in a large casserole dish greased lightly with butter. Pour cheese sauce over top, and gently stir together.
Tip: To grease a casserole dish, place in warming oven for 1-2 minutes. Remove, and take stick of butter and rub around all surfaces.
Sprinkle bread crumbs, extra paprika and shredded parmesan cheese over the top of the pasta. Bake for 20-25 minutes, uncovered, or until bubbly. Enjoy!
All rights reserved. ©Sarah G. Ortiz
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