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Ingredients
  • 8 oz. orecchiette pasta
  • 1.5 tablespoons olive oil
  • ½ medium white onion diced
  • 3 cloves garlic minced
  • 4 cups broccoli florets chopped into small bite-sized pieces
  • 1 ¾ teaspoon sea salt separated
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour or 1:1 gluten-free flour
  • 1.5 cups 2% milk
  • 1 cup shredded white cheddar cheese
  • ½ cup freshly grated parmesan cheese
  • ½ teaspoon garlic powder
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