8 ounces short pasta (such as elbows, penne, rotini)
½ cup bread crumbs
1 teaspoon olive oil
1 cup yellow onion, chopped
2-3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups skim milk
½ teaspoon paprika
½ teaspoon ground dry mustard
½ teaspoon salt
¼ teaspoon black pepper
½ cup (2 ounces) smoked Gouda cheese, shredded
⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
12 ounces frozen broccoli florets, thawed and lightly chopped
Cooking spray
Instructions
Preheat oven to 350 degrees.
Cook pasta according to package instructions. Set aside.
In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
Add cheeses to milk mixture, stirring until melted and then remove from heat.
Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
Bake uncovered for 15 minutes, or until bubbly.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/05/10/smoked-gouda-baked-pasta-with-broccoli/