Baked Pasta Casserole with Broccoli

Name: Baked Pasta Casserole with Broccoli
Total time: 40 min
Ingredients: 4 tablespoons unsalted butter, plus more for greasing; 1 pound short pasta (fusilli, shells or elbows); 4 cups finely chopped broccoli florets (from 1 small head broccoli); 1 quart whole milk; 4 tablespoons all-purpose flour; 1 1/2 teaspoons salt; 1/2 teaspoon red pepper flakes; 2 teaspoons Dijon mustard; 4 cups coarsely grated mild white cheddar cheese

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Total: 40 minutes

Servings: 4

Cost: $6.07 /serving

Author : Phoebe Lapine

Ingredients

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4 tablespoons unsalted butter, plus more for greasing1 pound short pasta (fusilli, shells or elbows)4 cups finely chopped broccoli florets (from 1 small head broccoli)1 quart whole milk4 tablespoons all-purpose flour1 1/2 teaspoons salt1/2 teaspoon red pepper flakes2 teaspoons Dijon mustard4 cups coarsely grated mild white cheddar cheese

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Instructions

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Step 1

Preheat the oven to 400° and butter a shallow 9-by-13-inch ceramic baking dish.

Step 2

Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 4 minutes shy of al dente. Add the broccoli and cook an additional minute. Drain in a colander.

Step 3

Warm the milk in the microwave or in a saucepan set over medium-low heat.

Step 4

In a large pot or Dutch oven, melt the butter over medium-high heat. Whisk in the flour and cook until incorporated, 1 to 2 minutes. Add the warm milk and whisk gently over medium heat until the mixture has thickened enough to coat the back of a spoon, about 10 minutes.

Step 5

Stir in the salt, pepper flakes, mustard and cheese. Add the pasta-broccoli mixture and toss to combine. Transfer to the prepared dish. Bake for 20 to 25 minutes, until tender and lightly browned.