Ingredients
- For the Pasta:
- 12 oz pasta (penne, rotini, or fettuccine work well)
- 4 cups water (for boiling)
- 1 teaspoon salt
- For the Broccoli:
- 2 cups broccoli florets (chopped into bite-sized pieces)
- 1 teaspoon olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended for creaminess)
- 1 cup shredded cheddar cheese (or a mix of mozzarella and Parmesan)
- 1/2 teaspoon mustard powder (optional, enhances flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (adds a slight smokiness)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, then add salt and pasta. Let it cook according to the package instructions until al dente, stirring occasionally to prevent sticking. Drain the pasta and set it aside, reserving 1/2 cup of pasta water for later.
- Prepare the Broccoli: Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Toss in the chopped broccoli and season with salt. Stir and cook until the broccoli is slightly tender but still vibrant. Remove from heat and set aside.
- Make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for about a minute to form a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Let the sauce cook for a few minutes until it thickens. Stir in mustard powder, salt, black pepper, and paprika. Reduce the heat to low, then add the shredded cheese. Stir until smooth and creamy.
- Combine Everything: Add the cooked pasta to the cheese sauce and mix well. Stir in the sautéed broccoli, ensuring even distribution. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up. Taste and adjust seasoning as needed.
- Serve and Enjoy: Garnish with extra cheese, red pepper flakes, or toasted breadcrumbs for added crunch. Serve warm and enjoy the creamy goodness!
Notes
- Use short pasta like penne or rotini to better hold the sauce.
- Grate your cheese fresh for smoother melting.
- Keep the broccoli slightly crisp to maintain texture.
- If the sauce is too thick, add reserved pasta water to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
