The inspiration came from having a quart of fresh, organic cream in my fridge and tons of broccoli that
needed to be used up. I also winged this recipe.
- half a box of pasta
- 2 tbsp butter
- 1 tbsp flour
- 2 cups cream (or milk)
- 2 cups shredded cheese
- 1 big head of broccoli
- salt to taste
- chopped scallions or sliced radishes (optional garnish)
While waiting for your pasta water to boil, heat 2 tablespoons of butter in a quart saucepan. Stir in 1 Tablespoon of flour and cook for a minute or two to make a roux.
Add 2 cups of cream (or milk) and gently bring it to a simmer while stirring frequently. It should thicken up a little as it simmers for a couple minutes.
Stir in 2 cups or more of shredded cheese–I used some cheddar, Parmesan and an Italian mix. Stir until it’s melted and gooey. Add plenty of salt.
Chop a big head of broccoli.
Make a half a box of pasta and add the chopped broccoli to the water in the last two minutes before the
pasta is done. Strain it all and dump it back into the pot.
Toss it with the cheese sauce. If you’ve got an extra minute, garnish with chopped scallions and a few sliced radishes maybe.