Description
This Delicious Broccoli Cheese Pasta is a creamy, comforting dish combining tender pasta and fresh broccoli florets in a rich, melted cheddar and mozzarella cheese sauce. Perfect for a quick weeknight dinner, it offers a satisfying blend of cheesy goodness and vegetable nutrition in just 30 minutes.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni or fusilli pasta
- 2 cups fresh broccoli florets (or thawed frozen broccoli)
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk (or half-and-half or almond milk)
- 2 tablespoons unsalted butter (or olive oil)
- 2 tablespoons all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Crushed red pepper flakes (optional, for a spicy kick)
Instructions
- Cook pasta and broccoli: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to blanch them. Drain both pasta and broccoli together, then set aside.
- Make the roux: Using the same pot, melt 2 tablespoons of butter over medium heat. Once melted, stir in the 2 tablespoons of flour to combine and cook for 1-2 minutes until the mixture turns lightly golden, which helps eliminate the raw flour taste.
- Add milk and thicken sauce: Gradually whisk in 2 cups of milk, stirring constantly to prevent lumps. Continue whisking and cooking until the mixture thickens, about 5-7 minutes, creating a creamy base for your cheese sauce.
- Incorporate cheeses and seasoning: Reduce heat to low and add in the shredded cheddar and mozzarella cheeses. Stir gently until the cheese has completely melted and the sauce is smooth. Season with salt, pepper, and garlic powder according to your taste preference. Add crushed red pepper flakes if you want a bit of heat.
- Combine pasta and broccoli with cheese sauce: Gently fold the cooked pasta and broccoli into the cheese sauce, ensuring everything is evenly coated and heated through.
- Serve: Spoon the broccoli cheese pasta into serving bowls. Optionally, sprinkle with extra cheese or breadcrumbs for added texture. Serve hot for the best comforting experience.
Notes
- For a lighter version, substitute whole milk with almond milk or low-fat milk, but note the sauce might be less creamy.
- Adding crushed red pepper flakes introduces a subtle spicy element, which is optional.
- Breadcrumb topping adds a lovely crunch if toasted before sprinkling.
- Use fresh broccoli for best flavor; frozen can be used but ensure it’s thawed and drained well to avoid excess moisture in the sauce.
- To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.
