White Cheddar Pasta & Broccoli

Sometimes I just want quick pasta & cheese. And this was one of those sometimes. Add a little green friendliness in the form of broccoli & I'm truly happy. Cavatappi, or "Corkscrew" is one of those great pasta shapes that I love to use for "no~name" pasta meals. It is fun, has a great texture & holds well if baked (although this meal was a no~bake). Enjoy! 

<3 Lishie

White Cheddar Pasta

adapted from Homemade by Holman

• 1 pound cavatappi
• 2 TBSp butter
• 2 TBSp flour
• 1 clove garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 TBSp Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk
• 1 TBSp fresh thyme
• 1 T fresh oregano
• 1-2 cups Broccoli, finely chopped (can be uncooked or steamed first)
• Parmesan cheese to taste

Cook pasta al dente, according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add broccoli and pasta and toss to incorporate sauce. Mix in parmesan cheese.