Cheddar Broccoli Gemelli (Printable Version)
Smooth cheddar and Parmesan melted with broccoli and Gemelli pasta in a rich, creamy sauce.
# Ingredients You'll Need:
→ Sauce Mix
01 -
Half a chicken stock cube
02 -
1 teaspoon dried parsley
03 -
1 teaspoon garlic powder
04 -
1 teaspoon mustard powder
05 -
1 teaspoon dried oregano
06 -
1 teaspoon dried basil
07 -
240 ml half and half milk
08 -
240 ml chicken broth
09 -
1 teaspoon onion powder
10 -
A splash of hot sauce
→ Pasta & Extras
11 -
16 g plain flour
12 -
15 g grated Parmesan
13 -
225 g Gemelli pasta
14 -
42 g butter
15 -
150 g super fine chopped broccoli
16 -
100 g shredded cheddar
# Detailed Preparation Steps:
01 -
In a big measuring cup, stir together broth, half and half, stock cube, hot sauce, and all the spices. Put it aside.
02 -
Boil a large pot of salted water. Cook the pasta until it’s just firm. Drain and leave it out.
03 -
Melt butter in a big skillet on medium. Add flour and keep stirring for a minute or two.
04 -
Pour the broth mix slowly into the pan, splashing bit by bit while whisking to keep it smooth.
05 -
Throw in the tiny broccoli pieces, bring it up to a low boil, then turn down heat. Cover a bit and cook, stirring now and then till broccoli feels soft.
06 -
Lower the heat and add cheddar with Parmesan little by little, stirring 'til all melted and creamy.
07 -
Mix the drained pasta into the sauce. Let it sit a few minutes so it thickens before you serve.
# Helpful Tips:
01 -
For the best feel, go for fresh pasta and keep the sauce bubbling softly so it doesn’t split.