Cheesy Penne with Broccoli

Cheesy Penne with Broccoli


  •     8 ounces uncooked penne pasta

  •     5 cups broccoli florets (about 1 medium head)

  •     1 1/3 cups fat-free milk

  •     2 tablespoons all-purpose flour

  •     3 tablespoons grated fresh Parmesan cheese, divided

  •     2 tablespoons 1/3-less-fat cream cheese

  •     1 teaspoon Dijon mustard

  •     1/2 teaspoon salt

  •     1/4 teaspoon freshly ground black pepper

  •     1/8 teaspoon freshly grated nutmeg

  •     2.5 ounces sharp cheddar cheese, shredded (about 2/3 cup)


  1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain.

  2. Place pasta and broccoli in a large bowl.

  3. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth.

  4. Cook 5 minutes or until slightly thickened; remove from heat.

  5. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth.

  6. Add cheese mixture to pasta mixture; toss.

  7.  Sprinkle with remaining Parmesan.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.