Recommended Products

Hormel Black Label Bacon

Cut broccoli into florets; blanch in boiling lightly salted water for approx. 3 min, just until a bit tender, but crisp to the taste. Do not overcook. Remove from heat, drain, and cold-shock (pour cold water over, to stop the cooking process). Remove to bowl, or leave in the pot, in a bit of cold water, off heat.

Mince garlic; finely dice onion.

In large saute pan, heat olive oil and butter (or butter substitute) until melted and bubbling. Add garlic, diced onion, red pepper flakes, and thyme, and saute until browned and tender. Add bacon bits.

Cook pasta at the same time in a separate pot of salted water (don't salt the water until the water is rapidly boiling). I used twisty elbows but any type of mid-sized pasta will do, even small elbows, or rotini, small bowties, etc.; the choice is yours. Undercook by about 2 minutes using the directions on the box for "al dente". If the pasta should cook for 8 minutes (al dente), then cook it for 6 minutes. Drain and set aside.

Sprinkle flour over onion/garlic/spice mixture. Saute for about 2 minutes until flour is browned.

Add milk, slowly. If you use whole milk, this will be a thicker mixture, but 2% is fine. Don't use less than 2% because it will be watery. Cook for approx. 3-4 minutes until thickened.

Add shredded cheeses, mix well and cook until cheeses are melted and the sauce is thick. Add broccoli florets (or broccolini), mix, and add pasta to the same saute pan and mix well. Top with parmigiano reggiano.

After everything is combined well, if your saute pan cannot go in the oven, move everything into a 10"x13" glass or other baking dish; top with parmigiano reggiano and put into a 325 degree oven for 20 minutes (or until the cheese is brown and bubbly).

This was delicious! My husband wanted to eat the whole pound of pasta himself and would have if I hadn't stopped him! It also reheats very well; you can put a tablespoon or two of milk into the leftovers and microwave until hot, then mix until the milk absorbs back into the cheeses.

ENJOY!

Chef's Note & Story

I got this idea from a Rachel Ray recipe but changed it to suit myself. I suggest you all do the same; if there's a different spice or ingredient you'd like, try it! Perhaps some chopped sundried tomatos, or roasted red pepper would be good in this too.