Broccoli & Cheddar Bake
- 6oz GoodWheat Penne Pasta
- 1 qt. Cheddar Cheese Sauce (instructions below)
- 12oz Broccoli Florets, blanched
- 1 c. Cheddar Cheese, shredded
Cheddar Cheese Sauce:
- 4 Tbsp. Butter, unsalted
- 4 Tbsp Flour, All-Purpose
- 1/2 tsp. Chili Flake
- 3 c. Milk, whole
- 1 c. Parmesan, grated
- 2 c. Cheddar, sharp, shredded
- 1/2 Tbsp. Salt, kosher
- 1 tsp. Black Pepper, freshly ground
How to Make:
Place a large pot of water over high heat and bring to a boil
Add broccoli and cook until just tender, approximately 2-3 minutes.
Remove and shock in an ice bath to stop the cooking process. Drain broccoli from ice bath.
Melt butter in sauce pot over medium heat and then add flour. Cook for 5 minutes whisking constantly.
Add garlic powder and chili flake then slowly whisk in milk. Simmer on medium-low heat for 10 minutes or until sauce thickens and raw flour taste is gone.
Season with salt and freshly ground black pepper.
Remove from heat, whisk in shredded sharp cheddar & grated Parmesan.
Adjust seasoning as needed.
Preheat oven to 350°F.
Cook GoodWheat pasta according to the directions on the package. Drain.
Mix warm cheddar cheese sauce with blanched broccoli and cooked pasta.
Place in baking dish and cook until cheese is melted and slightly golden brown, 20-25 minutes.
- Total Fat 21g 27%
- Saturated Fat 12g 60%
- Trans Fat 0.5g
- Cholesterol 60mg 20%
- Sodium 790g 34%
- Total Carbohydrate 25g 9%
- Dietary Fiber 4g 14%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 16g
- Vitamin D 0mcg 0%
- Calcium 394mg 30%
- Iron 1mg 6%
- Potassium 312mg 6%