Ingredients
- 8 oz. penne pasta
- 1 large head broccoli (florets only, about 4-5 cups)
- ½ onion, diced
- 3 Tbsp. butter
- 1-2 cloves garlic, minced
- 2½ cups plain soymilk or milk
- 8 oz. shredded sharp cheddar
- ¼ cup grated parmesan
- 3 Tbsp. flour
- 1 tsp. dry mustard
- salt and pepper to taste
Instructions
- Start by boiling penne pasta according to package directions.
- Rinse the broccoli well and cut it into small florets.
- While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too.
- When it’s finished, you can begin the cheese sauce.
- In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes).
- Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux). Whisk continuously for a couple minutes.
- Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
- When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
- Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in.
- Give the cheese sauce a taste and add salt and pepper to taste
- Stir in cooked penne pasta and broccoli. Serve immediately.
Source : allrecipes.Com
