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Categories:
fusilli pasta olive oil salt butter flour milk Parmesan cheese salt garlic salt ground nutmeg thyme Cheddar cheese fresh broccoli Swiss cheese
Viewed: 39 - Published at: 6 years agoIngredients
- 1 (8 ounce) package fusilli pasta
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 3/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon dried thyme
- 1 1/2 cups shredded sharp Cheddar cheese
- 1 1/2 pounds fresh broccoli, cooked
- 3/4 cup shredded Swiss cheese
Method
- In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente.
- Drain.
- Meanwhile, in a large saucepan melt butter or margarine.
- Stir in flour and milk and whisk until mixture boils and thickens.
- Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
- Add cooked broccoli and drained pasta to cheese sauce.
- Mix well.
- Pour into a greased 9x13 inch baking dish.
- Sprinkle with grated Swiss cheese.
- Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes.
- Let stand 10 minutes before serving.
