cheddar & broccoli tortiglioni

 

16 ounces (455g) tortiglioni, cooked al dente

2 cups (350g) small broccoli florets

1 1/2 tablespoons (21g) butter

1 1/2 tablespoons (11g) flour

1 cup (240ml) whole milk

1 cup (240ml) heavy cream

2 tablespoons cream cheese

16 ounces (455g) grated cheddar cheese

salt & pepper to taste

1. cook broccoli florets in salted water for 1-2 minutes. Drain and run cold water over the florets to stop the cooking and to maintain the fresh green color

2. melt butter over medium heat. Add in the flour and cook for 1 minute to create a roux whisking continuously 

3. slowly pour in the combined milk and cream whisking the entire time until it thickens. Add the cream cheese and whisk until melted

4. turn off heat and stir in the cheese until completely melted. Season with salt and pepper

5. pour cheese mixture over pasta and broccoli. Stir to combine