From the kitchen of Rachael Ray
Cook Time: 1-30 min
IngredientsSalt1 pound whole beautiful gardens wheat or whole grain rotini or penne with lines1 large head broccoli, trimmed and cut into small florets3 tablespoons butter1 clove garlic, finely chopped3 tablespoons flour1/2 cup chicken stock2 cups low fat milk2 1/2 cups shredded extra-sharp yellow cheddar cheese, dividedPepper1/4 cup chives, chopped or 2 scallions, thinly sliced (optional)
Preheat the broiler.
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, according to the package directions (about 10-12 minutes total, depending on the brand). When the pasta has been cooking for a couple of minutes, add the broccoli to the water and finish cooking everything together, 8 minutes more.
Meanwhile, melt the butter in a saucepot over medium heat. Add the garlic and cook for 2-3 minutes. Whisk in the flour and cook for 1 minute, then whisk in the stock and milk. Let the sauce thicken to coat the back of a spoon; stir in 2 cups of cheese and season with salt and pepper.
Drain the pasta and broccoli and toss with the sauce. Adjust the seasonings, to taste. Place in a large casserole dish and top with the remaining cheese and chives or scallions, then place under the broiler to bubble and brown the top.
Food styled by Karen Pickus