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Skillet Spirals and Cheese with Broccoli


Serves 6
Ready in 1 hour


8 oz dried whole wheat pasta spirals
Kosher salt and freshly ground pepper
4 cups broccoli florets
3 Tbsp unsalted butter
1 cup sliced scallions
3 Tbsp flour
3 cups milk (any fat level will do)
2 cups grated cheeses (such as cheddar and Gruyère), mixed
2 oz (½ cup) finely grated Parmesan

Cook pasta in salted, boiling water for 2 minutes less than package directs, then add broccoli florets and cook pasta and broccoli together for remaining time. Drain.

In a large (10-inch minimum) cast-iron or other heavy, ovenproof skillet, melt butter over medium heat. Add scallions and let sizzle 1 minute. Add flour and stir until it disappears into mixture. Slowly drizzle milk in a thin stream, whisking. Add 1 tsp salt; season with pepper. Bring sauce to a simmer, then cook 3 minutes, stirring. Remove from heat and mix in three-quarters of grated cheeses, stirring until melted and smooth. Stir in drained spirals and broccoli. Sprinkle remaining cheeses over mixture.

Heat broiler. Put skillet under broiler 3 to 5 minutes, until pasta is browned and crisp on top. Serve from skillet.

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