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Categories:
Pasta broccoli florets flour salt fresh ground pepper milk mustard Cheddar cheese red peppers fresh basil
Viewed: 3 - Published at: 5 years agoIngredients
- 12 ounces farfalle pasta
- 3 cups broccoli florets
- 14 cup flour
- 14 teaspoon salt
- fresh ground pepper
- 3 cups milk
- 2 teaspoons Dijon mustard
- 2 12 cups old cheddar cheese
- 2 roasted red peppers, chopped
- 14 cup fresh basil, chopped
Method
- Cook pasta in large pot of boiling water until tender, (about 10 minutes).
- Stir in the broccoli then drain right away.
- Return pasta& broccoli to pot.
- Whisk flour, salt& pepper into the milk& pour over the pasta.
- Mix the mustard in, and cook over medium-high heat for 5 minutes, or until thickened.
- Remove pot from heat, add the Cheddar& stir until the cheese melts.
- Note: If you use frozen broccoli, stir it in with the milk.
