Creamy Broccoli Cheddar Cavatappi

Name: Creamy Broccoli Cheddar Cavatappi with Crispy Fried Onions
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Cavatappi Pasta; ½ cup White Cheddar Cheese; 1 teaspoon Garlic Powder; ½ ounce Vidalia Onion Paste; 2 unit Scallions; 1 unit Crispy Fried Onions; 8 ounce Broccoli; ½ cup Cheddar Cheese; 1.5 tablespoon Sour Cream; 2 tablespoon Cream Cheese; Salt; Pepper; Cooking Oil

with Crispy Fried Onions

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This dish is a mash-up of two comfort food classics: broccoli cheddar soup and mac ‘n’ cheese. The result? Twice the deliciousness! After sautéing broccoli, you’ll whip up a creamy, cheesy sauce packed with cheddar and sour cream. Just stir in curly cavatappi pasta, top with crispy fried onions and scallion greens, and dig in!

Tags:

Veggie

•Fiber Smart

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Cavatappi Pasta

(Contains: Wheat)

½ cup

White Cheddar Cheese

(Contains: Milk)

1 teaspoon

Garlic Powder

½ ounce

Vidalia Onion Paste

2 unit

Scallions

1 unit

Crispy Fried Onions

(Contains: Wheat)

8 ounce

Broccoli

½ cup

Cheddar Cheese

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories780 kcal

Fat36 g

Saturated Fat19 g

Carbohydrate83 g

Sugar10 g

Dietary Fiber6 g

Protein28 g

Cholesterol75 mg

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, scallion whites, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and tender, 4-6 minutes. • Reduce heat to low; stir in white cheddar, cheddar, cream cheese, sour cream, Vidalia onion paste, garlic powder, and 1⁄2 cup reserved pasta cooking water (3⁄4 cup for 4 servings). Cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes. Turn off heat. TIP: If pasta is not done cooking, ladle pasta cooking water directly from pot. Keep broccoli and sauce covered off heat until pasta is finished cooking.

• Stir drained cavatappi into pan with sauce until thoroughly coated. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, stir in splashes of reserved pasta cooking water as needed. • Divide pasta between bowls; top with scallion greens and crispy fried onions. Serve.