Broccoli Cheddar Pasta

If you love the creamy texture and comforting flavor of a big bowl of broccoli cheddar soup, you’re really going to be thrilled with this recipe for broccoli cheddar pasta. It’s like getting two classic comfort foods in one.

Tender bits of broccoli conveniently cook up fast in the same water as the pasta. Then, the broccoli and noodles are folded into a homemade cheddar and Parmesan cheese sauce that clings to every twist of spiral pasta. And if you’ve never made your own cheese sauce, I think you’ll be pleasantly surprised at how easy it is to prepare and how much more delicious it is than the cheese sauce made from a boxed mac and cheese. And since this is a perfect one-pot meal, you can indulge in broccoli and cheddar pasta on even the busiest weeknights!

SARAH TRAMONTE FOR TASTE OF HOME

Broccoli Cheddar Pasta Ingredients

• Spiral pasta: Sturdy, twisty pasta shapes are best because they hold on to the creamy sauce in all their nooks and crannies. Some types to try are fusilli, cellentani or cavatappi.
• Broccoli: Slice a head of fresh broccoli into very small florets so you can taste the veggies in every bite.
• Shredded cheddar cheese: For the creamiest texture, grate your own cheese. Pre-shredded cheese is treated with cellulose and doesn’t melt as smoothly.
• Parmesan cheese: Grate a wedge of fresh Parmesan, which has better flavor than shelf-stable shaker varieties. Parmesan adds a savory, nutty flavor to the cheddar and broccoli pasta.
• Minced garlic: Mince fresh garlic cloves with tools like a ribbon grater or a garlic press.
• Half-and-half cream: Half-and-half is part of the base for the rich cheese sauce. Whole milk can also be used in its place.
• Chicken broth: Canned or homemade chicken broth adds flavor to the cheese sauce and helps create a creamy, not-too-heavy texture.
• Butter: Melted butter is the first ingredient in the roux, which is a simple paste that thickens the sauce.
• Flour: All-purpose flour is the thickening ingredient used in the roux.
• Spices: The cheese and broccoli give this dish lots of flavor, so the seasonings are simple: salt, pepper, onion powder and paprika.

Directions

Step 1: Cook the pasta and broccoli

Bring a large pot of water to a boil and add the spiral pasta. Cook the pasta to al dente according to the package directions. Then, add the broccoli florets and boil them with the pasta for the last minute of cooking time. The florets will be bright green and tender but still have a little bite. Scoop out 1 cup pasta water and set it aside. Drain the broccoli and pasta in a colander; hold on to these for later.

Editor’s Tip: Remember to salt the pasta water after it’s come to a rolling boil but before you add the pasta to the pot.

Step 2: Make the roux

Dry the pot and add the butter, melting it over medium heat. Once it’s melted, add the minced garlic. Stir and saute the garlic for 30 seconds to one minute or until fragrant. Then, stir in the flour for another minute or two until the butter, flour and garlic form a thick paste.

Step 3: Add the spices and half-and-half

Add the chicken broth, salt, onion powder, paprika and pepper to the pot. Slowly stir in the warmed half-and-half cream. Stir everything together and bring the mixture to a low simmer. Continue stirring. As soon as the sauce begins to look thickened—which should take three to four minutes—remove the pan from the heat.

Step 4: Add the cheese

After you’ve removed the pot from the heat, stir the shredded cheddar and Parmesan cheeses into the sauce. Continue stirring until they’re melted and the sauce is smooth.

Step 5: Add the pasta and broccoli

Add the cooked pasta and broccoli to the pot. Toss everything together until the pasta is thoroughly coated in cheese sauce. If necessary, add a splash of the pasta water to the pot to help loosen the sauce and make it creamy. Serve the cheddar broccoli pasta while it’s hot.

SARAH TRAMONTE FOR TASTE OF HOME

Broccoli Cheddar Pasta Variations

• Add bacon: Stir cooked, crumbled bacon into the pot after adding the pasta and broccoli. Cook bacon quickly in the microwave or oven or on the stovetop.
• Make it spicy: Stir crushed red pepper flakes into the sauce with the other seasonings. You can also add a few dashes of Frank’s Red Hot Sauce or Sriracha to the cheese sauce.
• Give it a toasty topping: Sprinkle toasted seasoned bread crumbs over the bowls of cheddar and broccoli pasta just before serving.
• Broil it: Spoon the broccoli and cheddar pasta into oven-proof bowls and top them with buttered bread crumbs and shredded cheese. Broil them until the tops are golden and the pasta is bubbling.
• Serve the pasta in bread bowls: Take inspiration from our copycat Panera broccoli cheddar soup recipe and scoop the pasta straight into individual bread bowls for each person.

How to Store Broccoli Cheddar Pasta

One of the best things about broccoli and cheddar pasta is that it stores very well. Make a batch to divide up over several days for easy make-ahead lunches. Let the pasta cool, then transfer it to tightly covered food storage containers. Store in the refrigerator.

How long does broccoli cheddar pasta last?

When kept tightly sealed and refrigerated, your cheddar broccoli pasta will last for up to five days.

Can you freeze broccoli cheddar pasta?

Yes, you can freeze cheddar broccoli pasta for meals down the road. Transfer the pasta to a freezer-safe storage container, and add a few dribbles of half-and-half cream around the edges. (This will help restore the creamy texture when reheating.) Cover the container tightly and freeze the pasta for up to three months.

How do you reheat broccoli cheddar pasta?

The broccoli and cheddar pasta can be reheated on the stovetop in a large saucepan set over medium heat. Stir the pasta for 5 to 10 minutes until it’s warmed through and creamy, adding a splash of milk or half-and-half cream if necessary to loosen the sauce. You can also reheat the pasta in the microwave. Heat it in 30- to 60-second bursts, stirring each time, until the pasta is hot. If your cheddar and broccoli pasta is frozen, let it thaw in the fridge overnight before reheating.

Broccoli Cheddar Pasta Tips

SARAH TRAMONTE FOR TASTE OF HOME

How do you keep the pasta from sticking to the bottom of the pot?

To prevent sticking during cooking, use a large amount of water relative to the pasta; this ensures that the noodles have room to move around as they cook. Stir the pasta immediately after adding it to the water. As it boils, stir the pasta occasionally to make sure the noodles stay separated. And remember to season your pasta water to give your pasta the most flavor!

What can you serve with broccoli cheddar pasta?

Pair this rich and creamy cheddar and broccoli pasta with a protein like baked chicken tenders, pulled pork sandwiches or grilled sausages. Or, make the pasta the main dish with simple sides like a tossed green salad or buttered slices of homemade bread.