Description

This Cheesy and Creamy Broccoli Pasta is a comforting, family-friendly dish that combines tender pasta and broccoli with a rich, cheesy sauce. It’s quick, easy, and perfect for busy weeknights or cozy dinners.

Ingredients

Units Scale

12 oz pasta (penne, fusilli, or shells)
3 cups broccoli florets
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 teaspoon ground mustard (optional, for depth)
Red pepper flakes for garnish (optional)

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Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Add broccoli florets to the pot during the last 3–4 minutes of cooking. Drain and set aside.
In a large skillet or saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk, stirring constantly until smooth. Simmer for 4–5 minutes until slightly thickened.
Stir in cheddar cheese, Parmesan, salt, pepper, and mustard (if using) until melted and smooth.
Add the cooked pasta and broccoli to the cheese sauce and stir until fully coated.
Serve warm, garnished with red pepper flakes if desired.

Notes

Use gluten-free pasta and flour to make this gluten-free.
For extra protein, add grilled chicken or chickpeas.
Swap cheddar with Gruyère or mozzarella for a different cheese profile.
Leftovers reheat well with a splash of milk to loosen the sauce.

Nutrition

Serving Size: 1 bowl
Calories: 470
Sugar: 6g
Sodium: 430mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 18g
Cholesterol: 55mg