1. Bring 3-4 quarts of water with a 1/2 tsp. of salt to a rolling boil. Add pasta and set timer for 2 minutes less than the package cooking time.
2. Melt butter in a medium saucepan over medium heat. Add onions and saute for about 3 minutes, until translucent and soft.
3. While onions are sauteing, open bag of cheese and add flour to the bag. Re-seal the bag and shake well.
4. When onions are done, add milk and stir to combine; bring to a simmer.
5. Add cheese mixture and stir until smooth on low heat. Taste and add salt if needed. Set aside.
6. When timer goes off, add the broccoli to the boiling pasta; re-set timer for two minutes.
7. When timer goes off again, drain the pasta and broccoli mixture and return to large pan. Pour cheese sauce on top, stir, and serve immediately.
Good to know
This recipe can also be made with frozen peas; add them to the pasta water one minute before the pasta is done.
The cheese you use really matters! Look for an extra-sharp grated cheese like the Cabot in the photo above.
Any type of short pasta will work well; I used campanelle in the photo above. I also like Barilla's Pasta Plus which has added nutrition and fiber. Even the pickiest of picky eaters has eaten this at my house without complaint.
Broccoli cooked for two minutes will be "crisp tender". If those in your family like it more well cooked, add the broccoli a minute earlier.