Broccoli Cheese Pasta Recipe
Introduction
This Broccoli Cheese Pasta is a comforting and creamy dish that’s perfect for a quick weeknight dinner. Tender pasta and broccoli are enveloped in a smooth cheddar cheese sauce, making it a family favorite that’s both tasty and satisfying.
Ingredients
- 12 oz pasta (penne, rotini, or fettuccine)
- 4 cups water
- 1 teaspoon salt
- 2 cups broccoli florets
- 1 teaspoon olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Step 1: Bring 4 cups of water and 1 teaspoon salt to a boil in a large pot. Cook the pasta until al dente according to package instructions.
- Step 2: Drain the pasta, reserving 1/2 cup of pasta water, and set the pasta aside.
- Step 3: Heat olive oil in a pan over medium heat. Mince the garlic and sauté it until fragrant, about 30 seconds. Add broccoli florets and 1/4 teaspoon salt, then cook until the broccoli is slightly tender, stirring occasionally.
- Step 4: In a medium saucepan, melt butter over medium heat. Whisk in flour continuously for about 1 minute to form a roux.
- Step 5: Gradually add the milk while whisking to prevent lumps. Continue cooking until the sauce thickens, stirring regularly.
- Step 6: Stir in mustard powder, 1/2 teaspoon salt, black pepper, and paprika.
- Step 7: Reduce heat to low, then add shredded cheddar cheese. Stir until the sauce is smooth and creamy.
- Step 8: Add cooked pasta to the cheese sauce and mix well. Fold in the sautéed broccoli to distribute evenly.
- Step 9: If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.
- Step 10: Serve warm and enjoy the creamy, cheesy goodness.
Tips & Variations
- Use sharp cheddar cheese for a more intense flavor or mix in mozzarella for extra creaminess.
- Swap broccoli with other vegetables like cauliflower or spinach for variety.
- For a richer sauce, use half-and-half or add a splash of cream instead of milk.
- Add cooked chicken or bacon for added protein and flavor.
Storage
Store any leftover broccoli cheese pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or reserved pasta water to restore the sauce’s creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free pasta for this recipe?
Yes, gluten-free pasta works well in this dish. Just adjust the cooking time based on the pasta package instructions to achieve al dente texture.
How can I prevent the cheese sauce from becoming grainy?
Make sure to add the cheese gradually over low heat and stir constantly until it’s fully melted. Avoid boiling the sauce once the cheese is added to keep it smooth.
PrintBroccoli Cheese Pasta Recipe
This creamy Broccoli Cheese Pasta is an easy, comforting dish combining tender pasta, sautéed broccoli, and a rich, homemade cheddar cheese sauce. Perfect for a quick weeknight dinner, it offers a delightful balance of cheesy flavors with healthy veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta and Vegetables
- 12 oz pasta (penne, rotini, or fettuccine)
- 4 cups water
- 1 teaspoon salt (for pasta water)
- 2 cups broccoli florets
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt (for broccoli)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook Pasta: Use a large pot to bring 4 cups of water with 1 teaspoon salt to a boil. Add 12 oz of pasta and cook until al dente, about 8-10 minutes depending on pasta type. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Sauté Broccoli: Heat 1 teaspoon olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add 2 cups broccoli florets and 1/4 teaspoon salt. Stir and cook for 3-4 minutes until broccoli is slightly tender but still crisp.
- Prepare Roux: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons all-purpose flour and whisk continuously for about 1 minute, creating a smooth roux without browning.
- Add Milk and Thicken Sauce: Gradually pour in 2 cups milk while whisking constantly to avoid lumps. Continue cooking and stirring until sauce thickens slightly, about 3-5 minutes.
- Season Sauce: Stir in 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika, mixing well to combine flavors.
- Add Cheese: Reduce heat to low and add 1 cup shredded cheddar cheese. Stir continuously until cheese is fully melted and the sauce is creamy.
- Combine Pasta and Broccoli: Add the drained pasta to the cheese sauce and mix thoroughly. Fold in the sautéed broccoli to evenly distribute throughout the dish.
- Adjust Consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Serve the Broccoli Cheese Pasta warm, enjoying its creamy texture and rich flavors.
Notes
- Use freshly shredded cheddar cheese for the best melting quality and flavor.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to pasta.
- For a lighter version, substitute milk with low-fat milk or use half milk half broth.
- To add protein, consider incorporating cooked chicken or crispy bacon bits.
- Mustard powder enhances the cheese flavor, but can be omitted if unavailable.
- Broccoli can be replaced or supplemented with other vegetables like peas or spinach.
Keywords: Broccoli Cheese Pasta, creamy pasta recipe, cheesy broccoli pasta, easy weeknight dinner, cheddar cheese sauce pasta
