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Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCheese Sauce4tablespoonsbutter (1/2 stick)¼cupall-purpose flour3cupsreduced-fat milk2 ½cupsshredded sharp Cheddar cheese⅓cupgrated Parmesan cheese½teaspoonsaltPasta & Vegetables8ounceswhole-wheat rotini or rigatoni8ouncesBrussels sprouts, trimmed and halved (or quartered if large)3cupscauliflower florets (1-inch)1tablespoonextra-virgin olive oil3clovesgarlic, chopped¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Cheese Sauce
4tablespoonsbutter (1/2 stick)
¼cupall-purpose flour
3cupsreduced-fat milk
2 ½cupsshredded sharp Cheddar cheese
⅓cupgrated Parmesan cheese
½teaspoonsalt
Pasta & Vegetables
8ounceswhole-wheat rotini or rigatoni
8ouncesBrussels sprouts, trimmed and halved (or quartered if large)
3cupscauliflower florets (1-inch)
1tablespoonextra-virgin olive oil
3clovesgarlic, chopped
¼teaspoonsalt
DirectionsTo prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 1 1/2 cups for another use.)Meanwhile, prepare pasta & vegetables: Bring a large pot of water to a boil. Add pasta and cook for 4 minutes less than package directions. Stir in Brussels sprouts and cauliflower and continue cooking until the pasta and vegetables are tender, 4 to 5 minutes more. Drain well.Dry the pot and set over medium heat. Add oil and garlic and cook until the garlic is fragrant and just starting to brown, about 1 minute. Add the hot pasta and vegetables and stir to combine. Add 2 1/2 cups of the cheese sauce and salt; reduce heat to medium-low and stir until steaming-hot, about 1 minute. (Do not boil.)To make aheadPrepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days.Associated RecipeCheesy Beef Enchilada CasseroleOriginally appeared: EatingWell Magazine, September 2019; updated February 2023
Directions
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 1 1/2 cups for another use.)Meanwhile, prepare pasta & vegetables: Bring a large pot of water to a boil. Add pasta and cook for 4 minutes less than package directions. Stir in Brussels sprouts and cauliflower and continue cooking until the pasta and vegetables are tender, 4 to 5 minutes more. Drain well.Dry the pot and set over medium heat. Add oil and garlic and cook until the garlic is fragrant and just starting to brown, about 1 minute. Add the hot pasta and vegetables and stir to combine. Add 2 1/2 cups of the cheese sauce and salt; reduce heat to medium-low and stir until steaming-hot, about 1 minute. (Do not boil.)To make aheadPrepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days.Associated RecipeCheesy Beef Enchilada Casserole
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 1 1/2 cups for another use.)
Meanwhile, prepare pasta & vegetables: Bring a large pot of water to a boil. Add pasta and cook for 4 minutes less than package directions. Stir in Brussels sprouts and cauliflower and continue cooking until the pasta and vegetables are tender, 4 to 5 minutes more. Drain well.
Dry the pot and set over medium heat. Add oil and garlic and cook until the garlic is fragrant and just starting to brown, about 1 minute. Add the hot pasta and vegetables and stir to combine. Add 2 1/2 cups of the cheese sauce and salt; reduce heat to medium-low and stir until steaming-hot, about 1 minute. (Do not boil.)
To make ahead
Prepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days.
Associated Recipe
Cheesy Beef Enchilada Casserole
Originally appeared: EatingWell Magazine, September 2019; updated February 2023
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Nutrition Facts(per serving)591Calories28gFat63gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
