Description
This Cheesy and Creamy Broccoli Pasta is a cozy, satisfying dish that’s easy to whip up on a busy night. Tender pasta is tossed in a rich, cheesy sauce with perfectly cooked broccoli for a simple yet flavorful meal. It’s kid-friendly, weeknight-approved, and full of comfort.
Ingredients
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8 oz pasta (penne, shells, or any short pasta)
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2 cups broccoli florets
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2 tbsp butter
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups milk (whole or 2% preferred)
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1 cup shredded sharp cheddar cheese
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1/2 cup grated parmesan cheese
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Salt and black pepper, to taste
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1/4 tsp crushed red pepper flakes (optional)
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Extra shredded cheese or chopped parsley for topping (optional)
Instructions
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Cook the Pasta and Broccoli:
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 minutes of cooking. Drain and set aside. -
Make the Cheese Sauce:
In the same pot or a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for another minute to form a roux. -
Add the Milk:
Slowly whisk in the milk, making sure there are no lumps. Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly. -
Add Cheese and Seasoning:
Stir in cheddar and parmesan until melted and smooth. Season with salt, pepper, and red pepper flakes if using. -
Combine:
Add the cooked pasta and broccoli back to the sauce. Stir to coat everything evenly. Warm through and serve immediately. -
Garnish and Serve:
Top with extra cheese or parsley if desired. Enjoy hot!
Notes
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You can use frozen broccoli—just thaw and drain it well before adding.
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Add cooked chicken or white beans for a protein boost.
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Leftovers reheat well with a splash of milk to loosen the sauce.