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Categories: Main courses, Vegetarian

Farfalle and Cheese

Farfalle and Cheese
Los Angeles Times

Macaroni and cheese, of course, calls for that familiar pasta shape. But who says you can't get creative? Try farfalle and cheese. And instead of serving a green vegetable as a side dish, fold it into the main course. Start ... Read more

Total time: 30 minutes | Serves 4 to 6
  • 5 tablespoons butter, divided
  • 1 onion, diced
  • 1/4 cup flour
  • 4 cups milk
  • 2 cups grated sharp Cheddar cheese
  • Salt, pepper
  • 1/2 cup panko or bread crumbs
  • 2 tablespoons Parmesan cheese
  • 1 pound farfalle
  • 4 cups broccoli florets

Step 1Melt 4 tablespoons of the butter in a saucepan over medium-high heat. Add the onion and cook until softened but not browned, about 4 to 5 minutes. Add the flour and cook 2 to 3 minutes. Add the milk, stirring constantly. When it comes to a boil, reduce the heat and simmer for about 15 minutes, stirring frequently. Add the Cheddar cheese, stirring to melt. Don't let it come to a boil, or the sauce will separate. Season to taste with salt and pepper.

Step 2Meanwhile, melt the remaining tablespoon of butter in the microwave and mix with the bread crumbs and Parmesan cheese. Set aside.

Step 3Heat the broiler to high.

Step 4Cook the farfalle and broccoli in boiling salted water until the pasta is al dente and the broccoli is tender, 10 minutes. Drain.

Step 5Mix the pasta, broccoli and sauce together and turn into a 13x9-inch baking dish. Top with the bread crumb mixture and place the dish about 6 inches beneath the broiler until toasted and golden brown, 30 to 60 seconds. Watch carefully to prevent burning.

Each of 6 servings:
538 calories; 568 mg sodium; 96 mg cholesterol; 31 grams fat; 19 grams saturated fat; 42 grams carbohydrates; 24 grams protein; 3.70 grams fiber.
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