Ingredients:

  • 12 oz (340g) whole-grain macaroni
  • 4 cups (950ml) water
  • 1 tsp (6g) sea salt
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 1 ½ cups (355ml) low-fat milk
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (8g) cornstarch
  • ¼ tsp (1.5g) cracked black pepper
  • 2 cups (150g) steamed broccoli florets

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package directions for 'al dente'. Drain and set aside, reserving ¼ cup (60ml) of the starchy pasta water.
  2. Melt the butter in a large skillet over medium heat. Whisk in the cornstarch for 1 minute until it smells slightly nutty but remains pale.
  3. Slowly pour in the milk, whisking constantly to ensure no lumps form.
  4. Stir in the Boursin cheese, breaking it apart with the spatula until the sauce is completely smooth and ivory-colored.
  5. Fold in the Parmesan cheese and black pepper, stirring until just melted.
  6. Add the undercooked pasta and steamed broccoli to the skillet. Toss gently over low heat for 2 minutes, allowing the pasta to absorb the sauce.
  7. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until a silken consistency is reached.