1/2 cup Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese
Boil ½ pound of pasta according to the directions on the box. Toss in oil to keep from sticking.
Heat a medium frying pan with butter on a medium-high heat.
Add in the broccoli, peppers, onion, garlic and tomatoes and saute for about 2-3 minutes mixing constantly. Set aside.
Using the same pan deglaze the pan with bourbon and flambé.
Add in the cream and cook until it boils.
Turn your stove down to a medium heat and add in the Sargento® Reserve Series™ 18-Month Aged Cheddar Cheese a little at a time, making sure it is mixed well. Continue to add the cheese while stirring to make a smooth cheese sauce.
Add sauted broccoli, peppers, onion, garlic and tomatoes to the cheese sauce and mix well until all is coated with the cheese.
Presentation: Serve in a large bowl and top with Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese.