Cheesy Broccoli Pasta Delight

This Cheesy Broccoli Pasta Delight is the ultimate comfort food, combining tender pasta, crisp-tender broccoli, and a luscious, velvety cheese sauce. This simple one-pot or skillet meal comes together in no time, making it perfect for busy weeknights or cozy evenings at home. Bursting with cheesy goodness and fresh green flavor, this dish is as comforting as it is nutritious, offering a satisfying way to enjoy your veggies.

Why You’ll Love This Recipe

This dish is a celebration of creamy textures and bold flavors, making it a standout choice for any meal. Here’s why you’ll adore it:

• Comforting, creamy, and packed with cheesy goodness in every bite.
• Family-friendly and kid-approved, ensuring everyone at the table will enjoy it.
• Packed with a full serving of vegetables, making it nutritious and guilt-free.
• Easy to prepare using basic pantry ingredients you likely already have on hand.
• Minimal cleanup with a one-pot or quick-skillet approach.
• Ready in under 30 minutes, perfect for busy schedules.
• Vegetarian and easily adaptable to be gluten-free.
• Customizable with different cheeses, pasta shapes, or add-ins like spinach or peas.
• Great as a main dish or a hearty side.
• Ideal for meal prep, with leftovers that taste just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the base:

• 8 oz pasta (penne, rotini, fusilli, or shells work great)
• 2 cups broccoli florets (fresh or frozen)
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
• 2 cups milk (whole, 2%, or unsweetened plant-based milk)
• 1 cup shredded sharp cheddar cheese
• ½ cup grated parmesan cheese (optional but recommended)
• Salt and black pepper, to taste
• Optional: ¼ teaspoon onion powder, mustard powder, or crushed red pepper flakes for added depth

Optional toppings:

• Extra shredded cheese or chopped parsley for garnish
• Toasted breadcrumbs for crunch

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Directions

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. During the last 2–3 minutes of cooking, toss in the broccoli florets to blanch them until just tender. Drain the pasta and broccoli, reserving ½ cup of the pasta water for later use. Set aside.

Step 2: Make the Cheese Sauce

In the same pot or a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for an additional 1–2 minutes, whisking constantly to form a smooth roux. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, stirring frequently, for 3–5 minutes until the sauce thickens slightly.

Step 3: Add the Cheese

Reduce the heat to low and stir in the shredded cheddar cheese and grated parmesan (if using). Whisk continuously until the cheese is fully melted and the sauce is smooth and creamy. Season the sauce with salt, black pepper, and optional spices like onion powder, mustard powder, or crushed red pepper flakes for an extra flavor boost.

Step 4: Combine Everything

Add the cooked pasta and broccoli back to the pot with the cheese sauce. Toss everything together until the pasta and broccoli are evenly coated. If the sauce seems too thick, thin it out with a splash of the reserved pasta water until you reach your desired consistency.

Step 5: Garnish and Serve

Top the dish with extra shredded cheese or chopped parsley if desired. For added texture, sprinkle toasted breadcrumbs over the top. Serve warm and enjoy every cheesy, creamy bite!

Servings and Timing

This recipe serves 4 people, making it ideal for family dinners or meal prep.

• Total time: Approximately 25 minutes
• Prep time: 10 minutes
• Cook time: 15 minutes

Variations

• Protein boost: Add cooked chicken, tofu, shrimp, or white beans for extra protein.
• Gluten-free option: Use gluten-free pasta and flour to make the dish suitable for those with dietary restrictions.
• Cheese variations: Experiment with a blend of cheeses like mozzarella, gouda, or fontina for a unique twist.
• Extra greens: Stir in spinach, peas, or kale for an additional nutrient boost.
• Whole wheat pasta: Swap regular pasta for whole wheat pasta to increase fiber content.
• Crunchy topping: Sprinkle toasted breadcrumbs or crushed nuts on top for added texture.
• Richness upgrade: Stir in a spoonful of cream cheese or heavy cream for an even creamier sauce.
• Baked version: Transfer the dish to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F for 15–20 minutes for a golden, bubbly finish.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors meld beautifully over time, making it even tastier the next day.
• Freezer: Freeze portions in freezer-safe containers for up to 1 month. Note that the sauce may separate slightly when thawed, but reheating with a splash of milk can restore its creaminess.
• Reheating tips: Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.

FAQs

1. Can I use frozen broccoli?
   Yes, simply add it directly to the boiling pasta water and cook until tender. Alternatively, thaw and drain frozen broccoli before adding it to the dish.
2. What cheese works best?
   Sharp cheddar is ideal for its bold flavor, but feel free to mix in other cheeses like mozzarella, gouda, or fontina for variety.
3. Is this dish vegetarian?
   Yes, just ensure your cheese is made with vegetarian rennet if that’s important to you.
4. Can I make it vegan?
   Absolutely! Use plant-based butter, milk, and vegan cheese alternatives for a dairy-free version.
5. How can I make the sauce extra creamy?
   Add a spoonful of cream cheese or a splash of heavy cream to the milk mixture for an even richer texture.
6. Can I make this ahead of time?
   Yes, this dish reheats beautifully. Store it in the fridge and add a splash of milk when reheating to restore the sauce’s creaminess.
7. What pasta shapes work best?
   Short shapes like penne, rotini, fusilli, or shells are ideal because they hold the sauce well.
8. How do I prevent the cheese sauce from getting grainy?
   Use low heat when melting the cheese and stir constantly to ensure a smooth, creamy texture.
9. Can I bake this dish?
   Yes, transfer it to a baking dish, top with cheese or breadcrumbs, and bake at 375°F for 15–20 minutes for a golden, bubbly finish.
10. Is this a good meal prep recipe?
    Absolutely! It stores well and makes for easy grab-and-go lunches throughout the week.

Conclusion

This Cheesy Broccoli Pasta Delight is everything you want in a comfort meal—rich, flavorful, satisfying, and quick to prepare. Whether served as a main dish or a hearty side, it’s a simple yet delicious way to enjoy veggies and cheese in one irresistible bowl. Perfect for weeknights, leftovers, or when you need a little food hug, this dish is sure to become a family favorite.

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This Cheesy Broccoli Pasta Delight 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.

Author: Beth
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Recipe Card

Ingredients
(Scale: 1x | 2x | 3x)

For the base:

• 8 oz pasta (penne, rotini, fusilli, or shells)
• 2 cups broccoli florets (fresh or frozen)
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 2 cups milk (whole, 2%, or unsweetened plant-based milk)
• 1 cup shredded sharp cheddar cheese
• ½ cup grated parmesan cheese (optional)
• Salt and black pepper, to taste
• Optional: ¼ teaspoon onion powder, mustard powder, or crushed red pepper flakes

Optional toppings:

• Extra shredded cheese or chopped parsley
• Toasted breadcrumbs for crunch

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. During the last 2–3 minutes of cooking, add broccoli florets to the pot. Cook until just tender. Drain and set aside, reserving ½ cup of pasta water.
2. 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.
3. Gradually whisk in the milk, ensuring there are no lumps. Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
4. Reduce the heat to low and stir in cheddar and parmesan cheeses until melted and smooth. Season with salt, black pepper, and optional spices.
5. Add the cooked pasta and broccoli back to the sauce. Toss to coat everything evenly. Thin the sauce with reserved pasta water if needed.
6. Garnish with extra cheese or parsley if desired. Serve warm and enjoy!

Notes

• You can use frozen broccoli—just thaw and drain it well before adding.
• Add cooked chicken or white beans for a protein boost.
• Leftovers reheat well with a splash of milk to loosen the sauce.

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