Monday, May 19, 2014

Magazines in May: Cheese Rotini with Broccoli

I'm going to tell you something about this pasta.  You may find yourself wanting to discount it because it's yet another pasta dish, and then, if you did decide to make it, you may find yourself leaving out the nutmeg or the Dijon mustard, because you've never heard of nutmeg in pasta, or you don't have any in your pantry, or whatever.

Do not do any of this.  Seriously.  Don't do it.  Not only will I be mad (which you probably don't care much about), but you will have missed out on a really, really amazing pasta dish.  Just trust me on this one.  Bust this one out for date night.  It's super easy to make, but it's also delicious.

Cheesy Rotini with Broccoli
Serves 4


3 cups uncooked rotini (or penne or farfalle or whatever you want, really)
5 cups broccoli (about 1 head of broccoli)
1 1/3 cups milk, divided
2 Tbsp. flour
4 Tbsp. grated fresh Parmesan cheese, divided
2 Tbsp. cream cheese
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 cup shredded cheddar cheese

Cook pasta according to directions on package, excluding any salt called for.  During the last three minutes of the pasta's cooking time, add the broccoli to the pot.

Drain the water from the pot and place pasta mixture in a large bowl.

Combine the milk and flour in a saucepan over medium heat, stirring with a whisk until smooth.  Cook until slightly thickened, about five minutes.  

Remove from heat, and add 3 Tbsp. Parmesan and the remaining ingredients.  Stir with a whisk until smooth. 

Add the cheese mixture to the pasta mixture and toss until combined.

Sprinkle with remaining Parmesan.

Eat the heck out of this, because it's amazing.

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