Ingredients
Scale
- 1 pound rigatoni or penne pasta (gluten-free or regular)
- 1 bunch broccoli (about 1–1 ½ pounds), cut into small florets
- 3 tablespoons butter
- 2 garlic cloves, peeled and lightly crushed
- 3 tablespoons all-purpose flour (gluten-free or regular)
- 2 ½ cups whole milk
- 1 cup (2.5 ounces) shredded Gruyere or Comté cheese
- 1 cup (2.5 ounces) shredded sharp cheddar cheese
- Pinch freshly grated nutmeg
- ½ cup panko breadcrumbs (gluten-free or regular)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil or garlic oil
- 2 tablespoons chopped basil (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 450˚F (230˚C). Cook the broccoli florets in boiling salted water for 2 minutes. Rinse with cold water.
- Cook the pasta in the same boiling water until just before al dente. Drain and set aside.
- Melt butter in an oven-proof skillet, add garlic for flavor. Remove garlic and whisk in flour to form a roux, then add milk gradually.
- Cook the sauce until it thickens, then reduce heat and stir in cheeses until melted.
- Add cooked pasta and broccoli, mix well, and season to taste.
- Combine panko breadcrumbs, Parmesan, and olive oil, season, and sprinkle over the pasta mixture.
- Bake for about 10 minutes until the topping is golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Shredding cheese fresh enhances melting and flavor.
You can leave the chopped garlic in the sauce for more flavor.
Be generous with seasoning for better taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 540
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg