Diva Tasting-Broccoli Cheddar Pasta Bake


  • 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.


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