Description
This cheesy and creamy broccoli pasta is a cozy, comforting dish that comes together in under 30 minutes. Loaded with tender broccoli florets and coated in a rich, cheesy sauce, it’s a family favorite and a great way to sneak in some veggies. Perfect for a quick weeknight dinner!
Ingredients
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12 oz pasta (penne, rotini, or your favorite)
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3 cups broccoli florets
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk (whole milk works best)
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1 cup shredded cheddar cheese
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1/2 cup grated Parmesan cheese
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1 teaspoon garlic powder
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Salt and pepper, to taste
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Optional: red pepper flakes for a kick
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 3–4 minutes of cooking, add the broccoli florets. Drain and set aside.
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In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
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Slowly whisk in the milk and cook, stirring constantly, until the sauce begins to thicken (about 3–5 minutes).
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Stir in the garlic powder, cheddar cheese, and Parmesan cheese. Cook until melted and smooth.
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Add the cooked pasta and broccoli back into the pot. Stir well to coat everything in the cheesy sauce.
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Season with salt and pepper to taste. Serve warm, topped with extra Parmesan or red pepper flakes if desired.
Notes
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For extra creaminess, stir in a splash of heavy cream or a bit more cheese.
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Swap in other veggies like spinach or peas if desired.
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This recipe works great with gluten-free pasta, too.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 6g
- Sodium: 430mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 50mg