Rigatoni with grilled broccoli and a white cheddar béchamel sauce
Rigatoni means “ridges,” and it’s this texture that allows the noodle to hold up to thick sauces like the white cheddar béchamel sauce in this recipe.
This is not your normal noodles with cheese! Grilled broccoli nods to the harvest season, while the rich and buttery sauce keeps you warm on cool fall nights.
What you'll need:
10oz White cheddar béchamel
8oz Roasted broccoli
2oz Milk or pasta water
1. Place your béchamel in a large saucepan with about 2 oz of milk or pasta water. Warm gently (do not simmer!), stirring constantly and scraping your spatula across the bottom of the pan to prevent sticking and burning.
2. Once your pasta is cooked, add it to the saucepan along with 2oz of pasta water and the grilled broccoli. Toss your noodles in the sauce, coating thoroughly by shaking the pan.
3. Give your sauce a taste and adjust with salt, pepper and/or acid (lemon juice or vinegar work best).
4. Top it all off with chives and parmesan, then plate and enjoy!