Broccoli cheddar penne with truffle oil

Ingredients for 2 servings:
3 cups boiled Penne
10-12 broccoli florets
2 tbsp butter
1 tbsp olive oil
2 tbsp white flour
1/2 tsp white pepper
1/2 tsp cracked pepper
1/2 tsp garlic pwd
1/2 cup milk
1/2 cup water
few drops of Tabasco
squirt of mustard
sharp cheddar (the quantity is up to you, I took about 1/4 lb)
salt to taste
truffle oil to drizzle

• For the sauce, heat the butter and olive oil, add the flour and mix it well with a whisk to avoid lumps and cook it for about 1 min on medium.
  
• Add in the white and black pepper, mustard, garlic pwd and Tabasco. Stir everything for another minute or so.
  
• Now add the milk slowly, whisking as you go along. Make sure to remove any lumps. Bring it to a slow boil.
  
• Add the cheese allowing it to melt, add water, and adjust milk/water as required.
  
• Add the florets and lid to cook for 3-4mins.
  
• Now add in the cooked Penne, more crushed pepper, salt to taste and gently fold in everything.
  
• Lid for another 5mins on medium and its done.
  
• Serve with a drizzle of truffle oil and make sure to take a sniff of that heavenly aroma before you devour into your bowl of warm cheesy yumminess.

This isn't exactly healthy or low fat, so try to use low fat milk, low fat cheese, and more olive oil instead of butter if you want. At least you get a fair share of calcium from the broccoli, cheese and milk! But it was exactly what I was craving at the end of long tiring day. I sunk into my fav red couch and enjoyed every bite till I licked bowl clean.