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Broccoli Cheese Pasta Recipe

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This creamy Broccoli Cheese Pasta recipe combines tender al dente pasta with sautéed broccoli and a rich, homemade cheddar cheese sauce. Ready in just 25 minutes, this comforting dish is perfect for a quick and delicious weeknight meal.

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

  1. Cook Pasta: Use a large pot to bring 4 cups of water with 1 teaspoon salt to a boil. Add the pasta and cook until al dente according to package instructions, usually about 8-10 minutes.
  2. Drain Pasta: Once cooked, drain the pasta, reserving 1/2 cup of the pasta cooking water for use later. Set the pasta aside.
  3. Sauté Broccoli and Garlic: Heat 1 teaspoon olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the broccoli florets and season with 1/4 teaspoon salt. Stir and cook for a few minutes until broccoli is slightly tender but still crisp.
  4. Make Roux: In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons all-purpose flour and whisk continuously for about 1 minute to form a smooth roux without browning.
  5. Add Milk: Gradually pour in 2 cups milk while whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 3-5 minutes.
  6. Season Sauce: Stir in 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the thickened sauce. Mix well to combine flavors.
  7. Add Cheese: Reduce heat to low and stir in 1 cup shredded cheddar cheese. Continue stirring until the cheese melts completely and the sauce is smooth and creamy.
  8. Combine Pasta and Broccoli: Add the cooked pasta into the cheese sauce and mix thoroughly. Then fold in the sautéed broccoli evenly to distribute through the pasta.
  9. Adjust Sauce Consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it to desired consistency, stirring well.
  10. Serve: Serve the broccoli cheese pasta warm immediately for best flavor and texture. Enjoy the creamy and cheesy goodness!

Notes

  • Use pasta shapes like penne, rotini, or fettuccine to hold the cheese sauce well.
  • Reserve some pasta cooking water to adjust the cheese sauce’s consistency if it becomes too thick.
  • For a sharper flavor, use sharp or extra-sharp cheddar cheese.
  • You can steam broccoli instead of sautéing if you prefer a softer texture.
  • Adding a pinch of mustard powder enhances the cheesy flavor.
  • Make sure to whisk continuously while making the roux and adding milk to avoid lumps.

Find it online: https://lauracooks.com/broccoli-cheese-pasta-recipe/