Ingredients :
- 16 ounces fusilli or cellentani pasta
- 3 cups fresh broccoli florets
- 1/4 cup butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 cup half-and-half cream, warmed
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Directions :
- Bring a large pot of water to a boil. Add pasta; cook according to the package directions. One minute before pasta is fully cooked, add broccoli florets; boil with the pasta for the last minute of cooking. Scoop out 1 cup pasta water; set aside. Drain pasta and broccoli; set aside.
- In the same pot, melt butter over medium heat. Stir in garlic; cook 30-60 seconds or until fragrant. Stir in flour; cook 1-2 minutes or until a thick paste forms, stirring constantly.
- Add chicken broth, salt, onion powder, paprika and pepper. Slowly stir in warmed half-and-half cream; bring to a low simmer. Cook until the sauce has thickened, about 3-4 minutes, stirring frequently. Remove from the heat. Stir in cheeses until melted.
- Stir in cooked pasta and broccoli until combined. Add pasta water to smooth out the sauce, if desired. Serve hot.
