Serves 4-6
You’ll Need
- ¼ cup unsalted butter
- ½ tsp sweet smoked paprika
- 1 tsp kosher salt
- 1 tsp dry mustard powder
- 4 cups + 1/3 cup whole milk
- 2 cups chicken stock
- 1 package (454 g) dried pasta, farfalle or elbow macaroni
- 3 cups frozen broccoli florets
- 10 oz shredded cheddar cheese
- 1 cup halved cherry tomatoes
- 1/3 cup all-purpose flour
Prep and Cook
- 1In a large skillet set over medium-high heat, combine the butter, paprika, salt, mustard powder, 4 cups of milk, and chicken stock. Cook until the butter is melted and the liquid begins to bubble.
- 2Add the pasta and cook, stirring and turning the pasta frequently with tongs or a wooden spoon to break it up and prevent it from sticking to the bottom of the pot. Cook until the pasta is al dente and the milk mixture is mostly evaporated, about 7–9 minutes. If you find the liquid is absorbed before the pasta is cooked to desired doneness, add additional stock to the pot. Note: There's no need to strain. The liquid will be absorbed into the pasta.
- 3Preheat the oven to broil. Add the broccoli to the pasta and stir to combine. In a small bowl, whisk together the remaining milk and flour to create a slurry. Add it to the pot with 8 oz of the cheese and stir to combine. Sprinkle with cherry tomatoes and top with remaining cheese.
- 4Bake for 2–4 minutes, or until the cheese is melted and golden brown. Serve warm.
Tagged under: one pot meal,one pot,cheese pasta
Category: toddler-food
