# Components:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or shells
02 - Salt, for pasta water
→ Vegetables
03 - 10 oz broccoli florets, cut into bite-sized pieces
04 - 2 cloves garlic, minced
05 - 1 small red onion, finely chopped
→ Cheese Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 and 2/3 cups whole milk
09 - 7 oz sharp cheddar cheese, grated
10 - 2 tablespoons cream cheese
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon smoked paprika
13 - Freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, finely chopped (optional)
15 - Extra grated cheddar cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. In the last 3 minutes of pasta cooking, add the broccoli florets. Drain the pasta and broccoli together using a colander and set aside.
02 - While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Add the finely chopped red onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute more, stirring frequently.
03 - Sprinkle in the flour, stirring constantly for 1 minute. Gradually whisk in the whole milk and continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
04 - Reduce the heat to low. Add the grated sharp cheddar cheese, cream cheese, Dijon mustard, smoked paprika, and freshly ground black pepper. Stir until the mixture is completely smooth and creamy.
05 - Add the drained pasta and broccoli into the skillet with the sauce. Toss and fold gently to coat all ingredients evenly. Continue to warm over low heat for 1 to 2 minutes until piping hot.
06 - Serve immediately, garnished with chopped fresh chives or parsley and extra grated cheddar cheese if desired.
