Description
Broccoli Cheese Pasta Dinner is a quick, delicious, and nutritious meal combining tender pasta, vibrant broccoli, and creamy cheese sauce. Perfect for busy weeknights, this comforting dish is kid-friendly and a great way to add vegetables into your meal. Easy to customize with proteins like grilled chicken or shrimp and different cheeses for a unique twist.
Ingredients
Scale
Pasta & Vegetables
- 8 ounces pasta (such as penne or elbow macaroni)
- 2 cups broccoli florets, fresh or frozen
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Add the broccoli florets during the last 3-4 minutes of cooking to lightly steam them with the pasta. Drain pasta and broccoli together and set aside.
- Prepare the cheese sauce: In the same pot, melt butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the milk, ensuring no lumps form, and cook until the sauce thickens, about 3-5 minutes. Stir in garlic powder, salt, and pepper.
- Add cheese and combine: Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Add the cooked pasta and broccoli back into the pot. Stir well to coat everything evenly in the cheese sauce.
- Serve: Transfer the Broccoli Cheese Pasta to serving bowls. Garnish with extra cheese or freshly ground black pepper if desired. Serve warm, optionally paired with a green salad or garlic bread.
Notes
- You can substitute broccoli with other veggies like cauliflower or spinach if preferred.
- For extra protein, add grilled chicken or sautéed shrimp before mixing with the cheese sauce.
- To make it dairy-free, try using plant-based cheese and milk alternatives.
- Leftovers store well in the fridge for up to 3 days and reheat gently to prevent drying out.
- Adjust seasoning to taste, especially salt and pepper, based on the cheese used.
