Creamy Broccoli Cheddar Pasta is the kind of cozy dinner that instantly feels comforting and satisfying. First, tender pasta is tossed with soft broccoli florets and then coated in a silky cheddar cream sauce. As a result, every bite becomes rich, creamy, and full of flavor.
Although broccoli and cheddar are often paired in soups, this pasta version turns those beloved flavors into a hearty meal. In fact, the famous broccoli cheddar soup that became popular in American cafés inspired many home cooks to experiment with pasta variations. Because pasta absorbs sauces beautifully, it creates a perfect base for this creamy combination.
Meanwhile, the broccoli adds color, texture, and balance to the rich cheddar sauce. Even better, this recipe comes together quickly with simple ingredients you likely already have in your kitchen. Whether served for a relaxed weeknight dinner or a cozy weekend meal, Creamy Broccoli Cheddar Pasta always delivers comforting flavor and satisfying texture.
Recipe Yield: 4 servings
INGREDIENTS
12 oz small pasta (rigatoni, shells, or cavatappi)
2 cups broccoli florets, cut into small bite-size pieces
1 3/4 cup sharp cheddar cheese, freshly shredded
1/4 cup parmesan cheese, finely grated
3 cloves garlic, minced
1 1/2 cup whole milk
1/2 cup heavy cream
1 tsp Dijon mustard
2 tbsp olive oil
3 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp paprika
3/4 tsp sea salt
1/2 tsp black pepper
1 tbsp fresh parsley, chopped
INSTRUCTIONS
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until tender according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
2. Cook the broccoli:
Meanwhile, heat olive oil in a large skillet over medium heat. Add broccoli florets and cook for 4–5 minutes until softened and fully cooked. Stir occasionally so the edges soften slightly while remaining bright green.
3. Start the sauce base:
Next, melt butter in the same skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
4. Make the roux:
Sprinkle flour into the butter and whisk continuously for about 1 minute. The mixture should look smooth and lightly golden.
5. Add milk and cream:
Slowly pour in milk and heavy cream while whisking constantly. Continue cooking until the sauce begins to thicken slightly, about 2–3 minutes.
6. Melt the cheese:
Reduce heat to low. Gradually add cheddar and parmesan cheese, stirring constantly until melted and smooth. Then add Dijon mustard, paprika, salt, and black pepper.
7. Combine pasta and broccoli:
Add cooked pasta and broccoli to the skillet. Toss gently so everything becomes coated in the creamy cheddar sauce. If needed, add a small splash of reserved pasta water to loosen the sauce.
8. Finish and serve:
Sprinkle fresh parsley over the pasta. Serve warm while the sauce is creamy and glossy.
Helpful Tips to Perfect This Recipe
• Use freshly shredded cheddar: Pre-shredded cheese contains anti-caking agents, which can prevent smooth melting. Therefore, shredding cheese from a block helps create a silkier sauce that coats the pasta beautifully.
• Cut broccoli into small florets: Smaller pieces cook more evenly and blend better with the pasta. Additionally, they absorb the creamy sauce, which makes every bite balanced and flavorful.
• Reserve pasta water for the sauce: Pasta water contains starch, which helps sauces cling to pasta. If the sauce becomes too thick, gradually add a splash while stirring to maintain a smooth, creamy texture.
Be the first to comment