Ingredients Jump to Instructions ↓

  1. 5 tablespoons 75ml Butter - divided

  2. 1 Onion - diced

  3. 1/4 cup 15g / 1/2oz Flour

  4. 4 cups 948ml Milk

  5. 2 cups 292g / 10oz Grated sharp Cheddar cheese

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 1/2 cup 73g / 2.6oz Panko or bread crumbs - seeNote

  9. 2 tablespoons 30ml Parmesan cheese

  10. 1 lb 454g / 16oz Farfalle

  11. 4 cups 584g / 20oz Broccoli florets

Instructions Jump to Ingredients ↑

  1. * Note: Panko, Japanese bread crumbs, can be found at Asian markets and well-stocked supermarkets.

  2. Melt 4 tablespoons of the butter in a saucepan over medium-high heat. Add the onion and cook until softened but not browned, about 4 to 5 minutes. Add the flour and cook 2 to 3 minutes. Add the milk, stirring constantly. When it comes to a boil, reduce the heat and simmer for about 15 minutes, stirring frequently. Add the Cheddar cheese, stirring to melt. Don't let it come to a boil, or the sauce will separate. Season to taste with salt and pepper.

  3. Meanwhile, melt the remaining tablespoon of butter in the microwave and mix with the bread crumbs and Parmesan cheese. Set aside.

  4. Heat the broiler to high.

  5. Cook the farfalle and broccoli in boiling salted water until the pasta is al dente and the broccoli is tender, 10 minutes. Drain.

  6. Mix the pasta, broccoli and sauce together and turn into a 13- by 9-inch baking dish. Top with the bread crumb mixture and place the dish about 6 inches beneath the broiler until toasted and golden brown, 30 to 60 seconds. Watch carefully to prevent burning.

  7. This recipe yields 4 to 6 servings.

  8. Each of 6 servings: 538 calories ; 568 mg sodium; 96 mg cholesterol; 31 grams fat; 19 grams saturated fat; 42 grams carbohydrates; 24 grams protein; 3.70 grams fiber.


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