Description

A rich and comforting cheesy and creamy broccoli pasta that’s perfect for a quick weeknight dinner, combining tender broccoli, pasta, and a luscious cheese sauce.

Ingredients

Units Scale

8 oz (225g) pasta (penne or fusilli recommended)
2 cups broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil (optional, for drizzling)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Add the broccoli florets to the pot during the last 3 minutes of cooking. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux.
Slowly pour in the milk while whisking to avoid lumps. Cook for 4–5 minutes until the sauce thickens.
Reduce heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper until smooth and creamy.
Add the drained pasta and broccoli to the cheese sauce and stir until well coated.
Serve hot, optionally drizzled with olive oil or topped with extra cheese.

Notes

Use whole wheat or gluten-free pasta for a healthier or dietary-friendly version.
Feel free to add grilled chicken or mushrooms for added protein and texture.
Adjust cheese quantities to suit your taste preference.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 450mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 15g
Cholesterol: 45mg