Pin
Nothing hits the spot faster on a packed night than Cheese Pasta. When I need a cozy dish, I want something creamy and full of melted cheese without slaving in the kitchen. Broccoli’s mixed right in and the thick cheesy sauce hugs every piece of pasta, turning it into pure comfort food.
I made this for the first time just to use up leftover noodles and chopped broccoli, and now my crew always fights for the last spoonful. It’s a hit every single time.
Tasty Ingredients
- Butter: Kicks off the sauce and gives it that rich flavor Go for unsalted if you can
- Parmesan cheese: Adds nutty notes and amps up the cheesy goodness Freshly grated is best for flavor
- Cheddar cheese: Shred it yourself for the gooiest melt If you like it bold, sharp cheddar’s the way to go
- Half and half: Makes everything silky and lush The fresher the better
- Chicken broth: Lifts the cheese flavors and makes the sauce savory Try low sodium to control salt
- Broccoli florets: Chop them super tiny so they soften fast and mix into the sauce Look for bright green ones not turning yellow
- Gemelli pasta: Twist shapes like this cling to the sauce so well but any short pasta will do
- Flour: Thickens your sauce Any all-purpose flour is fine
- Chicken bouillon cube: Makes everything extra savory and packed with flavor The better the brand, the tastier the dish
- Onion powder and garlic powder: Crank up the savory vibes Use fresh spices for stronger taste
- Hot sauce: Just a few dashes add depth but keeps it mild I’m partial to Frank’s for this
- Oregano basil mustard powder parsley: They bring in bright herby hints Check your dried herbs for freshness so they actually pop
Easy Instructions
- Serve and Rest:
- Take your pan off the heat for a minute before serving. Give it another gentle toss for the ultimate creamy bite right when you dig in.
- Combine with Pasta:
- Gently fold drained noodles into your sauce. Lower the flame and toss in the cheddar and parmesan. Stir super gently till it’s all melty and smooth—don’t overheat or the sauce can split.
- Add Broccoli:
- Drop in the tiny broccoli bits. Put the lid on the skillet, leaving a crack, and cook until the broccoli’s soft and the sauce thickens. Stir every so often so nothing sticks.
- Mix Liquids:
- In a measuring cup, combine broth, half and half, bouillon, hot sauce, and all your spices. Add this mix slowly to the pan, whisking non-stop so your sauce is lump-free.
- Build the Sauce:
- Melt butter in a tall skillet over medium, whisk the flour into the hot butter, and cook for a minute or two till it smells toasty and looks golden. This little step thickens everything and builds the base flavor.
- Boil Pasta:
- Fill a big pot with water and salt it well. At a rolling boil, toss in your pasta and cook it just till it’s still a bit firm. Drain but please don’t rinse.
- Prep Ingredients:
- Cut, measure, and grab all your stuff up front. Having it all ready is a game-changer for a quick dinner.
Pin
Never skip sharp cheddar—the tang is what makes this dish next-level. The first time my daughter called this the only way she wanted broccoli, I knew it’d stay on our dinner rotation for good.
Storing Leftovers
Pop leftovers into a tight sealing container and stash in the fridge for three days tops. For freezing, wait till it cools, then store in zip-top freezer bags and squeeze the air out. Keeps for about three months. To bring it back to life, throw in a splash of milk before microwaving and give it a really good mix until it’s velvety again.
Swaps and Options
Rotini, fusilli, or tiny shells work great if you don’t have gemelli. To keep it vegetarian, switch chicken broth and cubes for veggie ones. Swap in Monterey Jack or Gouda for some of the cheddar for a flavor twist, or pile on extra parmesan for more salt. No half and half? Just use half milk and half light cream instead.
How to Serve
Fills you up on its own, but it’s even better next to grilled sausage or roast chicken. For a fresh touch, add a big leafy green salad. Sprinkle extra parm or chopped parsley on top right before you dig in for bonus flavor and color.
Pin
Broccoli Cheese Pasta Across Cultures
Pasta with cheese and vegetables pops up in different ways all over Italy and the US. This one’s basically the pasta sibling of American broccoli cheddar soup. Over in Italy, primavera pastas toss together any veggies you have with cheese for a fast homemade meal. That broccoli-cheese vibe always feels nostalgic but a bit fancier at home.
Recipe FAQs
- → Is it okay to use different pasta types?
Sure thing! Gemelli is a classic pick, but pasta like penne, medium shells, macaroni, fusilli, or rotini hang onto that rich sauce just fine.
- → Do I have to chop the broccoli small?
Chopping it finely helps everything cook together fast and keeps the broccoli soft in the sauce. But if you’re cool with bigger pieces, toss them right in with the noodles to boil.
- → Which cheese melts best here?
Sharp cheddar plus Parmesan keep the flavors bold. Grate your own cheese for the smoothest, most melt-in sauce.
- → How do I keep the sauce from turning gritty?
Melt the cheese in slowly, off the heat or on the lowest setting. Cranking up the heat or rushing it will make it separate.
- → Can I prep this in advance or freeze it?
Stick leftovers in the fridge for a few days or freeze for months. Warm it up gently with a splash of milk so it turns creamy again.