Creamy Broccoli Cheese Pasta
Tender pasta coated in a luscious cheese sauce, with bright green broccoli florets folded in for freshness and texture. This dish is comfort food at its finest, with the perfect balance of creaminess and a hint of garlic for depth.
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 3–4
Ingredients
Pasta & Broccoli:
250g (9 oz) pasta (penne, fusilli, or shells work well)
3 cups broccoli florets
Salt, for boiling water
Cheese Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
½ cup vegetable or chicken broth
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 tsp garlic powder (or 1 fresh clove minced)
½ tsp mustard powder
Salt & black pepper, to taste
Optional Garnish:
Extra Parmesan
Red pepper flakes
Instructions
Step 1: Cook Pasta & Broccoli
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente.
3 minutes before pasta is done, add broccoli florets to the same pot.
Drain and set aside.
Step 2:Make the Cheese Sauce
In a large skillet or saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to make a roux.
Gradually whisk in milk (and broth if using), stirring until smooth.
Let simmer 3–4 minutes until slightly thickened.
Stir in garlic powder, mustard powder, salt, and pepper.
Reduce heat to low, then stir in cheddar and Parmesan until melted and creamy.
Step 3: Combine
Add cooked pasta and broccoli to the sauce.
Toss until everything is evenly coated in the cheesy goodness.
Step 4:Serve
Garnish with extra Parmesan and red pepper flakes if desired.
Notes & Tips
Extra creamy: Stir in 2 tbsp cream cheese with the cheddar.
Protein boost: Add cooked chicken, shrimp, or crispy bacon.
Make it Mediterranean-friendly: Use whole wheat pasta and sharp feta + Parmesan blend for a tangy twist.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes, store in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Q: Can I freeze it?
A: Best enjoyed fresh, as dairy sauces can separate when frozen.
Nutritional Information
Calories: ~420 kcal
Protein: 18g
Carbs: 54g
Fat: 15g
Fiber: 5g
Sodium: ~500mg