Add toasty vegetables to the classic cheesy pasta dish.
The dish can be made through Step 2 up to 1 day in advance; cover and refrigerate.
Bring to room temperature (about 30 minutes) before proceeding with Step 3.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Ginny Branch
Ingredients
6cupsbroccoli florets (24 oz.)
diced (about 1 cup), divided
Directions
Preheat oven to 450F.
Toss together broccoli, garlic, olive oil, 1 tsp.
kosher salt, and 1/2 tsp.
black pepper in a large bowl.
Meanwhile, prepare pasta according to package directions for al dente.
Melt butter in a large saucepan over medium.
Add flour, and cook, stirring constantly, until golden brown and smooth, about 2 minutes.
Gradually whisk in milk and cream, and bring to a boil, whisking occasionally.
Stir in Worcestershire sauce.
Remove from heat, and stir in remaining 3/4 cup each of shredded Cheddar cheeses until melted.
Bake on a rimmed baking sheet in preheated oven until bubbly and golden, about 30 minutes.
Remove from oven, and increase oven temperature to broil.
Remove from oven, and cool slightly on a wire rack, about 15 minutes.
