1 1-pound box whole grain rotini pasta
1 medium head broccoli, cut into florets
3 tablespoons Cabot Unsalted Butter
1 shallot, minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup whole milk
6 ounces Cabot New York Extra Sharp Cheddar, yellow or white, grated (about 1½ cups), plus more for topping
¼ teaspoon ground mustard
1½ teaspoons kosher salt
½ teaspoon black pepper
1 cup grated zucchini
Get the ingredients you need at a convenient nearby location.
Prep: 25 mins | Cook: 25 mins | Total: 1 hr 5 mins
PREHEAT the oven to 350F.
COOK the pasta in a generously salted pot of water just until al dente, as per package directions.
ADD the broccoli florets to another large pot and just cover with water. Bring to a low boil and cook until tender. When done, reserve ¼ cup of the cooking water and drain the florets.
MELT the butter in a large sauté pan over medium low heat. Once melted, add the shallots and sauté until soft and translucent. Add the garlic, reduce the heat to low, and cook for one minute. Add the flour to the sauté pan and stir until it forms a roux or paste. While simultaneously whisking, pour in the milk and stir until sauce is thickened. Add in the Cabot New York Extra Sharp Cheddar and continue to stir gently until the cheese is completely melted and the sauce is creamy.
SEASON with the ground mustard, salt, and black pepper. Turn off the heat.
ADD the cooked broccoli and ¼ cup of the reserved cooking water to a food processor. Pulse on high several times until fully puréed. There should be roughly 1 cup of broccoli purée.
STIR the broccoli purée and the grated zucchini into the cheese sauce. Add the cooked pasta to the saucepan and gently turn and fold the pasta into the sauce until it is evenly coated.
TRANSFER the pasta mix to a casserole dish and sprinkle an additional handful of Cabot New York Extra Sharp Cheddar on top with a few cracks of black pepper.
BAKE for 25 minutes until the cheese is melted. Allow the dish to cool slightly before serving.
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