Description
Creamy, cheesy, and ultra-satisfying, this broccoli cheddar pasta comes together in one pot for the ultimate comfort food. A weeknight winner by ethan.
Ingredients
• 8 oz pasta (penne or shells)
• 2 cups broccoli florets (fresh or thawed)
• 2 tbsp butter
• 2 tbsp flour
• 1 ½ cups milk
• ½ cup vegetable broth
• 1 ½ cups shredded sharp cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and broccoli. Cook until tender, then drain and set aside.
2. In the same pot, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
3. Slowly whisk in milk and broth. Simmer for 5–7 minutes until slightly thickened.
4. Remove from heat. Stir in shredded cheese until smooth and melted.
5. Add pasta and broccoli back to the pot. Mix to coat evenly in the cheese sauce.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with parsley or extra cheese if desired.
Notes
• Use freshly shredded cheese for best melting texture.
• Add a pinch of cayenne for heat, or top with breadcrumbs for crunch.
• Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg