Easy Broccoli Cheddar Pasta

• 10 oz dry rotini pasta (gluten free or normal)
• 4 tbsp unsalted butter
• ½ medium yellow onion (finely diced)
• 4 clove garlic (minced)
• ¼ cup gluten free 1-to-1 flour (or AP flour (32g))
• 2 cup milk (at room temp (I recommend 2% or whole milk))
• ½ cup broth of choice ((I use chicken broth))
• 1 tsp dijon mustard
• kosher salt & black pepper (to taste)
• 3 cup finely chopped broccoli florets ((½ lb) - SEE NOTE*)
• ½ cup grated or matchstick carrots
• 6 oz freshly grated sharp cheddar cheese ((about 2 packed cups))
• 1 oz freshly grated parmesan cheese ((about ½ cup))

Instructions

1. First, bring a medium pot of water to a boil. Heavily season it with kosher salt, then once boiling add in the pasta. Cook to al-dente according to package instructions, then drain.
2. Meanwhile, bring a large pan to medium heat and add the butter. Once melted, add in the yellow onion, season with kosher salt & let cook for about 3-4 minutes. Add in garlic and cook for 1 more minute, until fragrant. Add in the flour, and stir constantly for about 1 minute to cook off the flour.
3. Gradually add in the milk a few tablespoons at a time, stirring well after each addition. Repeat with the broth. Season the white sauce with dijon mustard and a generous amount of kosher salt & black pepper.
4. Add in the broccoli & carrots and stir so that the broccoli is mostly submerged in the sauce. Allow the sauce to come to a gentle boil, then reduce the heat to medium-low and let simmer, stirring often to prevent scorching, until the broccoli is tender, about 5-6 minutes.
5. Add in the grated cheddar & parmesan and stir until melted. Taste and adjust kosher salt & black pepper. Then, add in the cooked pasta and toss to coat. Enjoy!