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  • 8servings
  • 405calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package fusilli pasta

  2. 1 tablespoon olive oil

  3. 2 teaspoons salt

  4. 1/3 cup butter

  5. 1/3 cup all-purpose flour

  6. 3 cups milk

  7. 3/4 cup grated Parmesan cheese

  8. 1 teaspoon salt

  9. 1/2 teaspoon garlic salt

  10. 1/8 teaspoon ground nutmeg

  11. 1/8 teaspoon dried thyme

  12. 1 1/2 cups shredded sharp Cheddar cheese

  13. 1 1/2 pounds fresh broccoli, cooked

  14. 3/4 cup shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.

  2. Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.

  3. Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.

  4. Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

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