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This pasta with cheese is pure comfort food. It’s creamy with just a bit of spice and fresh broccoli adding a nice bite. Everything cooks in one pan, filling your kitchen with warm, inviting smells and a promise of tasty bites in every forkful.
I whipped this up on a hectic weeknight and was surprised how simple yet comforting it was. It became my go-to every time I was craving creamy pasta.
What You’ll Need
- Chicken bouillon cube: brings a deep umami flavor, pick low-sodium if you want less salt
- Butter: gives the sauce richness and helps build the base
- Broccoli finely chopped: adds nutrients and color, go for bright, firm stalks
- Dried herbs such as oregano, basil, parsley: give that fresh garden scent, fresh packs work best
- Hot sauce: for a subtle spicy balance, use as much as you want
- All-purpose flour: thickens the sauce to a smooth finish
- Half and half: makes the sauce creamy, use fresh for best flavor
- Mustard powder: adds subtle tang and depth
- Cheddar cheese: melts into a sharp, creamy texture, freshly shredded is best
- Chicken broth: the savory backbone of the sauce
- Gemelli pasta: twisty shape holds the sauce well, cook just right
- Parmesan cheese: gives a nutty, salty kick, grate fresh when you can
Step-by-Step Cooking Guide
- Mix Up The Sauce Ingredients First
- Grab a big measuring cup and stir together chicken broth, half and half, bouillon cube, hot sauce, onion and garlic powders, oregano, basil, mustard powder, and parsley. Set it aside so the flavors get friendly early on.
- Boil Pasta Till Just Right
- Heat a big pot of salted water till bubbling and cook the Gemelli pasta following the package till it’s al dente. Drain well and keep it ready.
- Make The Roux Base
- Melt butter in a large skillet over medium heat. Stir in the flour and cook, whisking nonstop for 1-2 minutes to get rid of that raw flour taste and make it silky smooth.
- Add The Sauce Mix Slowly
- Pour in the broth mixture a bit at a time, whisking constantly until the sauce is creamy and lump-free.
- Toss In The Broccoli
- Stir in the chopped broccoli and bring it all just to a gentle boil. Then lower the heat to let it simmer.
- Cook Until Thick And Tender
- Cover the pan partially and simmer, stirring now and then, until broccoli is tender but still bright green.
- Slowly Melt The Cheeses
- Turn the heat down low and add the shredded cheddar and grated Parmesan bit by bit, stirring the whole time until they melt into a smooth, creamy sauce.
- Mix Pasta With Sauce
- Put the cooked pasta into the skillet. Stir well so every twist is coated in the cheesy sauce. Let it sit a few minutes so the sauce thickens before serving.
This meal makes me think of warm dinner chats with friends. Freshly grated Parmesan really brings the flavor up a notch and keeps folks coming back for more.
Keeping It Fresh
Put leftovers in an airtight container and stick them in the fridge for up to three days. Reheat gently on the stove and add a splash of milk or broth if the sauce gets too thick. Don’t zap it in the microwave without stirring or the sauce might get grainy.
Ingredient Swaps
Try replacing broccoli with chopped spinach or kale for a leafy twist. Swap in smoked gouda or fontina for a richer, smokier taste. For a vegan take, use olive oil instead of butter, plant milk, and vegan cheeses.
Dish Matchups
Pair this with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio works perfectly with the herbs. Warm up some garlic bread or focaccia for a cozy side.
Seasonal Twists
Brighten it up in spring or summer by stirring in cherry tomatoes and fresh basil. During fall and winter, trade broccoli for roasted butternut squash chunks to add sweetness. Try a pinch of nutmeg in the sauce for that cozy fall vibe.
This cheesy pasta brings simple ingredients and rich flavors together for a cozy meal you’ll want again and again.
Frequently Asked Cooking Questions
- → Which pasta suits this dish best?
Go with Gemelli pasta because its twisty shape holds the creamy sauce nicely.
- → Can I swap the broccoli for other veggies?
Definitely, you can simmer finely cut spinach or asparagus in the sauce for a similar feel and taste.
- → How do I keep the cheese sauce from breaking?
Add the broth mix slowly into the roux while whisking nonstop, and melt the cheese on low heat so it stays smooth.
- → Any tips to make the sauce richer?
Try tossing in a little extra butter or a splash of cream to make the sauce thicker and more luxurious.
- → How should I cook the pasta for the best texture?
Boil the pasta in salted water till it’s got a bite to it so it doesn’t turn mushy once mixed with the sauce.