Broccoli Cheddar Pasta
A creamy, comforting pasta dish that combines tender noodles, sharp cheddar cheese, and crisp broccoli in a velvety sauce that’s perfect for weeknights or cozy weekends.
Ingredients
- Pasta: 12 ounces of penne, fusilli, or shells
- Broccoli Florets: 3 cups, cut into bite-sized pieces
- Butter: 2 tablespoons
- Garlic: 3 cloves, minced
- All-Purpose Flour: 2 tablespoons
- Milk: 2 cups whole milk
- Cheddar Cheese: 2 ½ cups sharp cheddar, freshly grated
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Pasta Water: ½ cup reserved from boiling
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta.
- Combine Ingredients: While the pasta water heats, grate your cheese, mince your garlic, and prep the broccoli.
- Prepare Your Cooking Vessel: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and whisk for 1–2 minutes until it forms a paste.
- Assemble the Dish: Slowly whisk in milk to the roux. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Stir in cheddar cheese until fully melted and smooth. Season with salt and pepper.
- Cook to Perfection: Boil the pasta until al dente. In the last 2 minutes of cooking, add broccoli florets to the same pot. Drain together and reserve ½ cup of the pasta water.
- Finishing Touches: Add the cooked pasta and broccoli to the cheese sauce. Stir to coat, adding reserved pasta water a splash at a time to loosen if needed.
- Serve and Enjoy: Dish it up warm with an extra sprinkle of cheddar on top or even a touch of lemon zest for brightness.
Notes
- Use freshly grated cheese for best meltability and flavor.
- Don’t overcook broccoli to maintain color and texture.
- Add lemon zest at the end for a refreshing brightness.
Find it online: https://dishmio.com/broccoli-cheddar-pasta/