Here is a recipe for you all to try. It is a yummy dish, but best ate fresh. Try it for a small dinner party sometime. I apologize that I didn't take any pictures this time! So to make up for it I am typing in this cheesy looking font! Bon Apetit.
Recipe by Martha Stewart's Food Magazine
1/2 lb short tubular pasta, such as cavatappi
2 cups broccoli, cut into florets, stalks peeled and thinly sliced
1 tablespoon olive oil
1 small yellow onion, minced
1/2 teaspoon ground mustard
5 tablespoons all-purpose flour
5 ounces Neufchatel cheese
3 cups 1% milk
1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/4 cup panko breadcrumbs, toasted
1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.
2. Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt, and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until incorporated. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.
3. Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.
Per Serving: 453 cal; 20 g fat (11 g sat fat); 21 g protein; 45 g car; 2 g fiber
Active Time: 20 min
Total Time: 45 min
Apparently I did take pictures! I just could not find them at the time of this post. Well, here they are!!
~ Angela O'