Ingredients

The following ingredients have 6 Servings
  • 16 ounces pipe rigate pasta, or shells ((we used organic pipe rigate))
  • 2 tablespoons butter
  • ½ cup onions, (diced)
  • 1 cup carrots, (grated small)
  • 3 cups broccoli florets, (cut into smaller pieces)
  • ¼ cup all purpose flour
  • 2 cups whole milk
  • 1½ cups heavy cream
  • 1 cup vegetable broth
  • 1 teaspoon garlic salt
  • 1 teaspoon Slap Ya Mama® seasoning
  • ½ teaspoon ground mustard
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • 1½ cups white cheddar cheese
  • 1½ cups sharp cheddar cheese

Instruction

  • Cook pasta according to package directions for al dente. In the last 5 minutes, add broccoli to pasta. Drain and return to pan. Set aside.
  • In a large skillet or frying pan, melt butter over medium heat.
  • Add onions and carrots and sauté until onions are translucent and tender.
  • Make a roux by sprinkling flour over the onions and carrots. Stir and cook flour for 2-3 minutes,
  • Slowly pour milk, heavy cream, vegetable broth, stir and then add garlic powder, Slap Ya Mama, ground mustard, turmeric and black pepper into pan, stirring constantly until smooth.
  • Reduce to low and let sauce thicken, stirring frequently.
  • Once sauce has thickened, remove from heat, add both types of cheese, stir until combined then add broccoli and pasta to pan. Stir until combined and serve hot.