Introduction

This Broccoli Cheese Pasta recipe is a creamy, cheesy delight that’s easy to make and perfect for a comforting meal. With tender pasta, crisp broccoli, and a rich cheese sauce, it’s a dish that satisfies both kids and adults alike.

The image shows a white bowl filled with creamy pasta and broccoli on a wooden board, placed on a white marbled surface. The pasta is light yellow, covered in a smooth, thick white sauce that looks cheesy. Bright green broccoli pieces are mixed evenly throughout the pasta. Light green herbs are sprinkled on top along with a fine grated cheese, adding texture and color contrast. In the background, there is a blurred dark blue cloth and some sliced bread. The focus is on the creamy pasta with broccoli, showing its rich texture and fresh ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (penne, rotini, or fettuccine work well)
4 cups water (for boiling)
1 teaspoon salt (for pasta water)
2 cups broccoli florets (chopped into bite-sized pieces)
1 teaspoon olive oil
1 clove garlic (minced)
1/4 teaspoon salt (for broccoli)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole milk recommended for creaminess)
1 cup shredded cheddar cheese (or a mix of mozzarella and Parmesan)
1/2 teaspoon mustard powder (optional, enhances flavor)
1/2 teaspoon salt (for cheese sauce)
1/4 teaspoon black pepper
1/4 teaspoon paprika (adds a slight smokiness)

Instructions

Step 1: Use a large pot to boil 4 cups of water with 1 teaspoon salt. Add the pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Drain and set aside.
Step 2: Heat 1 teaspoon olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped broccoli and sprinkle with 1/4 teaspoon salt. Cook until broccoli is tender but still crisp, about 4-5 minutes. Set aside.
Step 3: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour continuously for about one minute to form a roux. Slowly add 2 cups milk while whisking to prevent lumps, cooking until the sauce thickens.
Step 4: Remove the sauce from heat and stir in 1 cup shredded cheddar cheese until melted and smooth. Add 1/2 teaspoon mustard powder (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Mix well.
Step 5: Combine the cooked pasta and sautéed broccoli into the cheese sauce. Stir gently to ensure everything is evenly coated with the creamy sauce.
Step 6: Serve immediately, garnished with extra shredded cheese, red pepper flakes, or toasted breadcrumbs for added texture if desired. Enjoy your creamy broccoli cheese pasta!

Tips & Variations

For a richer flavor, use half-and-half or cream instead of whole milk in the cheese sauce.
Try adding cooked chicken or crispy bacon to make this a heartier meal.
Use freshly grated cheese for the best melt and flavor.
Swap broccoli for other vegetables like cauliflower or asparagus if preferred.

Storage

Store leftover broccoli cheese pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it has thickened.

How to Serve

A close-up view of a white bowl filled with three layers: at the base are creamy pale yellow penne pasta coated thickly in a smooth white cheese sauce, mixed evenly with bright green broccoli florets scattered throughout, and topped with a light sprinkling of finely grated white cheese that adds texture and a slightly fluffy look. The bowl is set on a white marbled surface with a wooden board underneath, and a dark cloth is visible at the bottom left edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just thaw and drain it before sautéing to avoid excess moisture in the dish.

How do I prevent the cheese sauce from becoming grainy?

Make sure to whisk the flour and butter well to form a smooth roux before adding the milk gradually. Also, use medium heat when melting the cheese to avoid overheating and curdling.