Ingredients
- 1 lb rainbow twirl pasta
- 2 1/2 cups broccoli florets
- 2 Tbs butter
- 1 Tbs olive oil
- 1 small onion, finely chopped
- 3 Tbs flour
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 3 cups milk
- 1 cup chicken broth
- 2 cups grated cheddar cheese
- 1 Tbs dijon mustard
Directions
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Cook the pasta according to the directions.
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Add the broccoli to the cooking water during the last 3 min.
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In a skillet, add the butter and olive oil.
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Add the onion and cook over med heat until the onion is soft.
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Whisk in the flour, cayenne, pepper, and paprika.
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Cook for just a minute.
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Add the milk and broth, whisking until smooth.
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Bring it to a boil and then turn it back down.
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Stir in the mustard and cheese, letting the cheese melt.
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When the pasta and broccoli are done, drain them and mix with the sauce.