Description
Creamy, cheesy pasta loaded with tender broccoli florets in a rich homemade cheese sauce. This easy one-pot dinner comes together in just 30 minutes and is perfect for busy weeknights when you want comfort food that includes vegetables.
Ingredients
Scale
For the Pasta:
- 12 ounces penne pasta (or pasta shape of choice)
- 4 cups fresh broccoli florets (about 1 large head)
- 1 tablespoon salt (for pasta water)
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Pinch of nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Optional Add-ins:
- 4 ounces cream cheese for extra creaminess
- Red pepper flakes for heat
- 1/2 cup pasta water (reserved) to adjust consistency
Instructions
- Cook pasta and broccoli: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions minus 2 minutes. Add broccoli florets to the pot and cook for the remaining 2 minutes until pasta is al dente and broccoli is tender-crisp. Reserve 1 cup of pasta water before draining. Drain pasta and broccoli in a colander and set aside.
- Make the roux: While pasta cooks, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture forms a paste and turns light golden. This is your roux—it should smell slightly nutty but not burned.
- Add milk gradually: Slowly pour in the warm milk while whisking continuously to prevent lumps. Start with about 1/4 cup, whisking until smooth, then gradually add the rest. Continue whisking as the mixture comes to a gentle simmer. Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Melt in the cheese: Reduce heat to low. Add the shredded cheddar and mozzarella cheese in handfuls, stirring after each addition until completely melted and smooth. Stir in salt, pepper, garlic powder, and nutmeg if using. If the sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach desired consistency. For extra creaminess, stir in cream cheese until melted.
- Combine everything: Add the drained pasta and broccoli to the cheese sauce. Toss gently but thoroughly until everything is evenly coated. If the sauce is too thick, add more reserved pasta water to loosen it. The pasta will absorb some sauce as it sits, so err on the side of slightly saucier.
- Taste and adjust: Sample the pasta and adjust seasonings as needed. Add more salt, pepper, or garlic powder to taste. For extra richness, stir in Parmesan cheese.
- Serve immediately: Transfer to a serving bowl or individual plates. Garnish with extra shredded cheese, black pepper, or red pepper flakes if desired. Serve hot and enjoy!
Notes
- Pasta water is your friend: The starchy pasta water helps the sauce cling to the pasta and can thin out a too-thick sauce without diluting flavor.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always shred from a block for best results.
- Don’t overcook broccoli: You want tender-crisp broccoli, not mushy. Adding it for just the last 2 minutes of pasta cooking is perfect.
- Warm your milk: Cold milk can cause the roux to seize up. Warm it in the microwave for 30-60 seconds before adding to the sauce.
- Sauce thickens as it sits: If reheating leftovers, add a splash of milk or water to bring the sauce back to a creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups (about 300g)
- Calories: 445
- Sugar: 6g
- Sodium: 585mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg