Farfalle With Brocoli And Cheddar

Courtesy of Stefano Faita


  • 1 bag (454 g) of Stefano farfalle
  • 45 ml (3 tbsp) unsalted butter
  • 45 ml (3 tbsp) flour
  • 500 ml (2 cups) milk
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 625 ml (2½ cups) cheddar cheese, shredded
  • 750 ml (3 cups) broccoli florets


  1. Bring a large pot of salted water to a boil. Cook the pasta and broccoli together until pasta is al dente. Before draining, reserve about ½ cup of starchy cooking water.
  2. Meanwhile, melt the butter in a saucepan. Add the flour and whisk. Let the butter and flour mixture cook for 2 to 3 minutes over medium heat. Constantly whisking, add the milk, a bit at a time. Add the pinch of nutmeg and whisk until the sauce becomes thick and creamy. Season with salt and pepper, stir in the cheddar cheese, and whisk until melted. Set aside.
  3. Put the drained pasta back in the pot and add the cheese sauce. Toss to coat. Add the reserved pasta cooking water if needed.
  4. Serve.
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