Ingredients :
- 540 grams Rigatoni
- 1/3 cup Butter
- 1/3 cup all-purpose flour
- 3 1/2 cup milk
- 3/4 cup fresh parmesan
- 1 1/2 tsp garlic powder
- 1 tsp ground nutmeg
- 1 tsp thyme
- 1 1/4 tsp fresh oregano chopped
- 1 1/2 cup sharp cheddar, grated
- 1 cup broccoli
- salt and pepper
Method :
- In a large pot bring 4 liters of water to a boil. Season the water and add your pasta. Boil for about ten minutes.
- In a large sauce pan on med./high melt your butter. Once melted, stir in your flour and mix until nice and smooth.
- Once you have a nice smooth consistency, add the milk slowly. Stir regularly. Once this starts to thicken up, add your fresh grated Parmesan cheese, still stir.
- Reduce heat to low and add the garlic, thyme, oregano and nutmeg. Continue to stir to make sure everything gets mixed well. Add salt and pepper to taste.
- Next, add 1¼ cup of the sharp cheddar, and continue to stir thoroughly on low heat. Remove from heat, cover and set aside.
- In a large greased baking dish, add the cooked rigatoni and your bite size broccoli. Next pour your mixture over the rigatoni and broccoli and stir thoroughly until everything is coated.
- Once your dishes mix thoroughly add the remaining sharp cheddar, fresh Parmesan cheese and salt and pepper.
- Place the baking dish in the oven at 350°F for 20 minutes.
- Remove from oven, set aside for 2 minutes and serve.
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