Ingredients:
— 8 ounces medium pasta shells
— 2 tablespoons unsalted butter
— 2 cloves garlic, minced
— 1 shallot, minced
—2 tablespoons all-purpose flour
— 1 1/3 cups whole milk
— 1 cup half and half
— 1 teaspoon Dijon mustard
— Kosher salt and freshly ground black pepper
— 3 cups chopped broccoli florets
— 6 ounces extra-sharp cheddar cheese, grated
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PREPARATION:
In a huge pot of bubbling salted water, cook pasta as per bundle directions; channel well.
Dissolve spread in a huge skillet over medium high intensity. Add garlic and shallot, and cook, mixing much of the time, until fragrant, around 2 minutes.
Rush in flour until daintily seared, around 1 moment. Continuously speed in milk, cream and Dijon until somewhat thickened, around 3-4 minutes. On the off chance that the blend is excessively thick, add more milk on a case by case basis; season with salt and pepper, to taste.
Mix in pasta, broccoli and cheddar until all around consolidated, around 3-4 minutes.
Serve right away.
Enjoy !