- 8 Oz. Pkg Bow Tie Pasta
- 3 Tbsp. Butter
- 1/2 Med Yellow Onion, Chopped
- 2 Lg Cloves Garlic, Minced
- ½ Tsp Kosher Salt
- ½ Tsp Freshly Ground Black Pepper
- ½ Tsp Hot Sauce
- 3 Tbsp. Flour
- 3/4 C. Chicken Broth
- 1/2 C. Heavy Cream
- 1/2 Lg Head Broccoli, Florets Only
- 2 C. Cheddar, Grated
- 3 Large Eggs, Beaten (or 6 Egg Whites)
- 1/4 C. Panko Breadcrumbs
- 1 Tbsp. Olive Oil
Cook noodles according to package directions. Drain.
Preheat oven to 375 degrees F and butter a pie dish. In a large skillet over medium heat, melt butter. Cook onions until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds more. Season with salt and pepper. Sprinkle flour over mixture, 1 tablespoon at a time, and stir constantly until flour is cooked through and golden, 2 minutes.
Whisk in chicken broth, then heavy cream and hot sauce and bring to a simmer. Add broccoli and let simmer until bright green, 2 minutes. Add cooked noodles and season again with salt and pepper. Add cheese and stir to combine. Transfer to prepared 8 X 8 inch baking dish. Pour over beaten eggs and gently toss if necessary.
In a small bowl, mix panko and olive oil and season with salt. Sprinkle over top.
Bake until bubbly and golden, 40-45 minutes.
Let cool 20 minutes, then slice and serve.