Ingredients

• Kosher salt
• 8 ounces cavatappi or other corkscrew pasta
• 4 cups broccoli florets (about 8 ounces)
• 2 tablespoons unsalted butter
• 4 slices Canadian bacon (about 4 ounces), chopped
• 4 scallions, chopped (white and green parts separated)
• Freshly ground pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons dijon mustard
• 1 cup 2% milk
• 1 1/2 cups shredded reduced-fat cheddar cheese (about 6 ounces)
• 1/4 cup grated parmesan cheese

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan.
3. Add the scallion whites, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook until slightly softened, 1 minute. Whisk in the flour and mustard; cook, whisking, until the flour is lightly toasted, about 2 minutes. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses; cook, whisking, until creamy, about 2 more minutes.
4. Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.
5. Photograph by Charles Masters