Easy Broccoli Cheese Pasta
A comforting and quick dish that combines cheesy goodness with healthy broccoli and perfectly cooked pasta.
Ingredients
Pasta and Broccoli
- 8 oz pasta (any kind you prefer) Can use gluten-free pasta if desired
- 2 cups broccoli florets (fresh or frozen)
Cheese Sauce
- 2 tablespoons butter Melt over medium heat
- 2 tablespoons all-purpose flour Use gluten-free flour for GF version
- 2 cups milk (or a dairy alternative) Almond milk or oat milk can be used
- 2 cups shredded cheese (cheddar or a blend) Feel free to customize cheese type
- to taste Salt and pepper Essential for seasoning
Instructions
Preparation
- Start by measuring out all your ingredients. Chop the broccoli into small florets if you’re using fresh ones and set them aside. Ensure the cheese is shredded for faster melting later on.
- Bring a large pot of salted water to a boil. Add the pasta and allow it to cook according to package instructions, usually around 8-10 minutes. With 2-3 minutes left on the timer, toss the broccoli florets into the pot to cook them together. Drain the pasta and broccoli and set them aside in a large bowl.
Cooking
- In a medium saucepan, melt the butter over medium heat until it’s bubbly but not browned.
- Add the flour to the melted butter, whisking constantly for about 1 minute to create a roux.
- Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking for about 3-5 minutes as the sauce thickens.
- Once the sauce has thickened, add your shredded cheese into the mixture and stir continuously until the cheese is melted and the sauce is smooth.
Final Steps
- Gently add the cooked pasta and broccoli into the cheese sauce, stirring until everything is well-coated.
- Season your Easy Broccoli Cheese Pasta with salt and pepper to taste.
- Serve warm, with extra cheese or paprika sprinkled on top if desired.
Notes
Store in an airtight container in the fridge for up to 3-5 days. Can be frozen for 2-3 months. Reheat with added milk if necessary.