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| | Rotelle with Cheese Sauce
1 pound of rotelle
5 tablespoons of butter
3 tablespoons of flour
1 teaspoon of chicken bouillon powder
Salt and pepper to taste
2 cups of milk
3 cups of shredded Cheddar cheese
1 teaspoon of basil
2 cups of hot cooked broccoli florets
Cook rotelle in boiling, salted water following package directions; drain.
While pasta is cooking, melt 3 tablespoons of butter in saucepan. Add flour, bouillon powder, salt and pepper, stirring constantly. Gradually add milk; cook stirring constantly over medium heat until boiling. Remove from heat.
Add cheese to saucepan, stirring until melted. Keep warm.
Toss hot rotelle with 2 tablespoons butter, basil and hot cooked broccoli. Pour hot cheese sauce on top, and serve. Serves 4 |
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