Ingredients
8 oz fusilli or penne pasta, cooked and cooled
1 tbsp olive oil
salt, to taste
ground black pepper, to taste
⅓ cup all purpose flour
5 cups milk
¾ cup parmesan cheese, shredded or powdered
½ tsp garlic powder
½ tsp dried thyme
1½ cups provolone cheese, shredded
7 oz fresh broccoli florets, blanched and cooled
7 oz fresh cauliflower florets, blanched and cooled
2 slices garlic bread
Preparation
Preheat the oven to 350 degrees F.
In a large saucepan, melt butter and add in flour, forming a roux. Pour in milk and continuously whisk until mixture thickens.
Add provolone cheese, garlic powder, and thyme and stir until blended.
Add broccoli, cauliflower, and drained pasta to cheese sauce. Mix until combined.
Season to taste with salt and ground pepper. Adjust accordingly.
Grease your preferred baking dish and add in the mixture. You will use the same baking dish to serve.
Cover with shredded parmesan cheese.
Bake uncovered for 20 minutes. Set aside for a few minutes prior to serving.
Serve alongside garlic bread. Enjoy!
