If you’re craving a deliciously creamy and cheesy pasta dish, this Broccoli Cheese Pasta will hit the spot.
With tender broccoli florets, a rich cheese sauce, and perfectly cooked pasta, this dish is the ultimate comfort food.
Whether you’re preparing a quick weeknight meal or looking for something the whole family will love, this recipe delivers in both flavor and ease.
Why You’ll Love This Recipe
This broccoli cheese pasta is a go-to for busy nights—it’s ready in under 30 minutes and packed with creamy, cheesy comfort. Every bite is coated in a rich cheese sauce, and the broccoli adds just the right amount of crunch, color, and nutrition.
It’s also super flexible: switch up the cheese, add protein, or make it extra indulgent with a splash of cream.
Ingredients
For the Pasta
- 12 oz pasta (penne, rotini, or fettuccine work well)
- 4 cups water (for boiling)
- 1 teaspoon salt
For the Broccoli
- 2 cups broccoli florets (chopped into bite-sized pieces)
- 1 teaspoon olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon salt
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended for creaminess)
- 1 cup shredded cheddar cheese (or a mix of mozzarella and Parmesan)
- 1/2 teaspoon mustard powder (optional, enhances flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (adds a slight smokiness)
Instructions
Step 1: Cook the Pasta
Bring a large pot of water to a boil, then add salt and pasta. Let it cook according to the package instructions until al dente, stirring occasionally to prevent sticking.
Once cooked, drain the pasta and set it aside, reserving 1/2 cup of pasta water for later.
Step 2: Prepare the Broccoli
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 but still vibrant. Remove from heat and set aside.
Step 3: Make the Cheese Sauce
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.
Step 4: Combine Everything
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. Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
Garnish with extra cheese, red pepper flakes, or toasted breadcrumbs for added crunch. Serve warm and enjoy the creamy goodness!
Tips for Success
To get the best results, go with a short pasta like penne or rotini—they grab onto the sauce better. Always grate your cheese fresh—pre-shredded varieties don’t melt as smoothly because of anti-caking agents.
For the broccoli, don’t let it go mushy; a slight crispness keeps the texture on point. If your sauce gets too thick, just stir in a bit of pasta water to loosen it up.
And feel free to play with the cheese—Gouda, Gruyère, or Monterey Jack all bring something different to the table.
Variations
You can easily tweak this dish to fit your mood or what you’ve got in the fridge. Add grilled chicken, shrimp, or crispy bacon for a protein boost. Want it even creamier? A splash of heavy cream will do the trick.
For a little heat, mix in cayenne or chili flakes. And if you’re keeping things low-carb, try it with zucchini noodles or cauliflower pasta.
Storage, Freezing & Reheating
Store leftovers in an airtight container for up to 3 days.
Warm on the stovetop over low heat, adding a splash of milk if needed. Microwave in 30-second intervals, stirring in between to maintain creaminess.
While possible, cheese sauce may change texture after freezing. For best results, freeze only the pasta and add fresh sauce when reheating.
Tips for Success
To get the best results, go with a short pasta like penne or rotini—they grab onto the sauce better. Always grate your cheese fresh—pre-shredded varieties don’t melt as smoothly because of anti-caking agents. For the broccoli, don’t let it go mushy; a slight crispness keeps the texture on point. If your sauce gets too thick, just stir in a bit of pasta water to loosen it up. And feel free to play with the cheese—Gouda, Gruyère, or Monterey Jack all bring something different to the table.
Variations
You can easily tweak this dish to fit your mood or what you’ve got in the fridge. Add grilled chicken, shrimp, or crispy bacon for a protein boost. Want it even creamier? A splash of heavy cream will do the trick.
For a little heat, mix in cayenne or chili flakes. And if you’re keeping things low-carb, try it with zucchini noodles or cauliflower pasta.
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Simply thaw and drain before sautéing or steam directly with the pasta for a few minutes.
What’s the best cheese for this recipe?
Cheddar is classic, but you can mix in mozzarella, Parmesan, or even a smoky Gouda.
How do I make this gluten-free?
Use gluten-free pasta and substitute all-purpose flour with cornstarch or a gluten-free flour blend.
This Broccoli Cheese Pasta is a perfect blend of creamy, cheesy goodness with the added nutrition of broccoli. It’s quick, satisfying, and sure to become a family favorite!
