Description
Comfort meets elegance in this cheesy and creamy broccoli pasta, blending rich flavors with wholesome ingredients. Simple yet sophisticated, the dish promises a delightful meal that nourishes and satisfies you completely.
Ingredients
Scale
- 8 ounces (226 grams) pasta (penne, shells, or any short pasta)
- 2 cups (480 milliliters) broccoli florets
- 1 cup (240 milliliters) shredded sharp cheddar cheese
- ½ cup (120 milliliters) grated parmesan cheese
- 2 tablespoons (30 milliliters) butter
- 2 tablespoons (30 milliliters) all-purpose flour
- 2 cups (480 milliliters) milk (whole or 2% preferred)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ teaspoon (1.25 milliliters) crushed red pepper flakes (optional)
- Extra shredded cheese or chopped parsley for topping (optional)
Instructions
- Pasta Preparation: Boil a pot of salted water and cook pasta until al dente. Introduce broccoli florets during the final 3 minutes of cooking, ensuring vibrant green color and tender texture. Drain and set aside.
- Sauce Foundation: In the same pot, melt butter over medium heat. Infuse garlic, sautéing until fragrant. Incorporate flour, creating a golden roux that will thicken the sauce and provide depth of flavor.
- Liquid Integration: Gradually stream milk into the roux, whisking continuously to prevent lumps. Simmer and stir until the mixture transforms into a velvety, smooth consistency with slight viscosity.
- Cheese Fusion: Fold in cheddar and parmesan cheeses, stirring until completely melted and integrated. Season with salt, pepper, and optional red pepper flakes for a subtle kick of heat.
- Final Assembly: Return pasta and broccoli to the cheese sauce, gently tossing to ensure every morsel is luxuriously coated. Warm through, allowing flavors to meld and develop a harmonious profile.
- Presentation: Transfer to serving dishes, garnishing with additional cheese or chopped parsley for a fresh, vibrant finish. Serve immediately while piping hot and wonderfully creamy.
Notes
- Salt water generously and cook pasta just until al dente to prevent mushiness when mixed with sauce.
- Gradually add milk and whisk continuously to create smooth, lump-free sauce without separation.
- Toast garlic briefly to release aromatic oils and add red pepper flakes for subtle heat and complexity.
- Substitute regular milk with almond or oat milk, use gluten-free pasta, and select low-fat cheese for lighter, allergen-friendly version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg