Ingredients with Measurements:
- 1 pound Spatlo pasta
- 1 head of broccoli, cut into small florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Spatlo pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns slightly golden.
4. Gradually whisk in the milk, salt, and black pepper. Cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
6. Add the cooked Spatlo pasta and blanched broccoli florets to the cheese sauce. Stir until well combined and the pasta and broccoli are evenly coated with the sauce.
7. Serve hot, garnished with additional shredded cheddar cheese and black pepper, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Cheese sauce: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 24g
- Carbohydrates: 58g
- Protein: 27g
Substitutions for ingredients:
- Spatlo pasta: any other pasta shape
- Broccoli: cauliflower, asparagus, or green beans
- Cheddar cheese: any other type of cheese, such as Gouda or Swiss
Variations:
- Add cooked chicken, bacon, or ham for a protein boost.
- Use whole wheat pasta for a healthier option.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Reserve some of the pasta cooking water to thin out the sauce if it becomes too thick.
- For a creamier sauce, add a splash of heavy cream or half-and-half.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
- Shredded cheddar cheese and black pepper
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the cheese sauce becomes too thick, add a splash of milk or reserved pasta cooking water to thin it out.
Food safety advice:
- Be sure to cook the pasta and broccoli to the recommended cooking times to ensure they are fully cooked and safe to eat.
Food history:
- Spatlo is a type of pasta that originated in South Africa and is similar to Italian spaghetti.
Flavor profiles:
- Creamy, cheesy, and slightly nutty from the broccoli.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A