750 ml penne pasta 3 cup
1 red pepper, cut into strips
500 ml broccoli florets 2 cup
1 medium onion, chopped
2 cloves garlic, minced
40 ml butter 3 tbsp
40 ml flour 3 tbsp
300 ml milk 1 1/4 cup
250 ml chicken stock 1 cup
175 ml parmesan cheese, grated 3/4 cup
250 ml cheddar cheese, grated 1 cup
salt & pepper to taste
In a large saucepan; cook pasta according to package directions. Four to five minutes before pasta is ready; add broccoli and red pepper to pot. Drain.
Meanwhile, in another large saucepan; melt butter. Add onion and garlic and cook, stirring, for about 5 minutes or until softened. Add flour and cook, stirring constantly, for 1 minute. Whisk in milk, then chicken broth. Stir until sauce starts to thicken and bubble. Reduce heat, simmer 2 minutes, stirring occasionally. Add cheeses, salt and pepper. Stir until cheese melts.
Pour sauce over pasta and vegetables and toss.
Serves 4