Smoky Beef and Broccoli Pasta with Spicy Cheese Sauce (GF)

For years, I struggled to make cheese sauce: the milk would curdle, the flavor would be off, or I wouldn't use the right ingredients. Finally, I cracked the code with this incredibly delicious and flexible recipe!

No more worrying about milk: I often use a mix of whole milk and unsweetened plant-based milk (like oat or cashew) with fantastic results.

Pasta: There are a ton of gluten free pasta to choose from, feel free to use any that you prefer. I love a gluten-free brown rice or brown rice blend for great flavor and texture, but this sauce is delicious with any pasta you have on hand!

Spice it up (or not): Feel free to add hot sauce for a kick, or skip it for a milder flavor. Smoked paprika is a game-changer, but regular paprika works too. In a pinch, swap fresh garlic with garlic powder.

Pasta: I love this dish with a good gluten free pasta. I find that brown rice or brown rice blend pasta tastes the best and has the best texture but feel free to use any past you’d like!

Family favorite: This dish is a guaranteed hit with my teens, even with gluten-free brown rice/quinoa pasta. They devoured it last night, and couldn't stop raving!

Feeds 4 very hungry people or 6-8 average eaters

Ingredients:

• 2 head broccoli, washed and cut into florets

• Extra virgin olive oil

• 2 lbs organic ground beef

• Salt

• 4 tablespoons butter

• 1-2 teaspoons smoked paprika

• 1/3 cup gluten-free all-purpose flour (or regular flour)

• 3 cups milk (can mix dairy and nondairy as desired)

• 2 garlic cloves, zested

• 1/4 cup Frank's Extra Hot sauce

• 6-8 oz sharp white cheddar cheese, shredded

• 1 lb Gluten-free penne pasta (or pasta of your choice)

Instructions:

1. Preheat the oven to 420°F (215°C).

2. Toss broccoli florets with extra virgin olive oil and roast until charred.

3. While the broccoli is cooking, boil a large pot of water for pasta. Cook pasta to al dente.

4. In a large pan, brown ground beef with a pinch of salt. Remove to a plate when done.

5. Wipe out the pan if needed and add butter. Melt the butter and add smoked paprika and flour to make a roux. Whisk.

6. Slowly add milk to the roux while whisking. Add zested garlic and Frank's Extra Hot sauce.

7. Turn off the heat and remove from heat if possible. Stir in shredded cheddar cheese until melted. Adjust salt to taste.

8. When pasta and broccoli are done, combine them with the cheese sauce and ground beef.

9. Serve hot and enjoy!