Description
This creamy broccoli cheddar pasta is a delightful dish combining al dente pasta with sautéed broccoli and a rich cheese sauce.
Ingredients
Scale
- 12 oz pasta (penne, rotini, or fettuccine)
- 4 cups water
- 1 teaspoon salt
- 2 cups broccoli florets
- 1 teaspoon olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Use a large pot to cook the pasta until al dente.
- Once cooked, drain the pasta and set it aside, reserving 1/2 cup of pasta water for later.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Toss in the chopped broccoli and season with salt. Stir and cook for a few minutes until the broccoli is slightly tender.
- Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for about a minute to form a roux.
- Gradually pour in the milk, whisking constantly to prevent lumps. Let the sauce cook for a few minutes until it thickens. Stir in mustard powder, salt, black pepper, and paprika.
- Reduce the heat to low, then add the shredded cheese. Stir until smooth and creamy.
- Add the cooked pasta to the cheese sauce and mix well. Stir in the sautéed broccoli, ensuring even distribution.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
- Serve warm and enjoy the creamy goodness!
Notes
- This dish is perfect for a quick weeknight dinner.
- You can substitute the broccoli with other vegetables like spinach or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup