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Fusilli w/ Alfredo, Broccoli, & Stilton Blue Cheese

Pasta w/ Alfredo, Broccoli, & Stilton Blue Cheese

This Blue Cheese Alfredo consists of butter, heavy whipping cream, white wine, garlic, shallots, stilton, parmesan, and broccoli.
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Cook Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2 servings

Equipment

  • Large Pot
  • Cheese Grater
  • Saucepan
  • Stovetop

Ingredients
  

  • 1/2 lbs. pasta (I used fusilli)
  • 6 tbsp. butter
  • 2 c. heavy whipping cream (1 pt.)
  • 1/4 c. dry white wine (I used sauvignon blanc)
  • 2 cloves garlic minced
  • 1/2 shallot minced
  • 4 oz. blue cheese
  • 1 c. parmesan grated
  • 1 head broccoli chopped
  • dash salt
  • dash pepper

Instructions
 

Cook Pasta

  • Add about 4 inches of water to a large pot and bring to a boil over high heat.
  • Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
  • Remove the pasta from the water and set aside.
    You may want to stir it occasionally to keep the noodles from sticking together.

Alfredo Sauce

  • Bring butter and heavy whipping cream to a saucepan and bring to a simmer over medium-high heat.
  • Mix in dry white wine, garlic, and shallots. Simmer, stirring constantly, for 3-5 minutes, or until the garlic and shallots become fragrant.
  • Slowly stir in the blue cheese and parmesan about 1/4 cup at a time. Make sure to stir constantly until fully incorporated.
    The key to a creamy sauce is adding in the cheese gradually. If it’s added too quickly, the mixture will separate!
  • Once all of the cheese is incorporated and the mixture is smooth, stir in the broccoli.
  • Simmer the alfredo sauce for 15 minutes, or until the sauce reaches the desired consistency. Make sure to stir occasionally.
    I like a slightly thicker sauce. This will take longer to cook down. Although this is all a matter of personal preference! Cook to your personal taste.

Serve

  • Add rigatoni to the sauce and stir until combined.
  • Top with a dash of salt and pepper to taste.

Tips, Tricks, & Notes

  • Some alfredo sauce recipes will tell you to add cornstarch to thicken. This is a trick for making fondue and also helps keep the sauce from breaking. I prefer not to add cornstarch if I can help it and find that cooking down the alfredo sauce warrants a similar result without it being necessary. However, this is a good trick if you have trouble with the sauce breaking or want to speed up the process.
  • This is a great recipe to turn into a macaroni and cheese. I didn't want to wait that long today! So, I didn't bother. But you could easily lightly oil a large baking dish, pour the mixture inside, grate a little bit of extra cheese on top, and then cook at 350 degrees Fahrenheit for 30-40 minutes, or until the top begins to brown. And voila! A little bit more time and you have fondue macaroni and cheese.