Creamy Broccoli Cheddar Pasta is the weeknight comfort food I make when I want something cozy, cheesy, and actually full of vegetables—without spending all night in the kitchen.
Why you’ll love this recipe
- Quick: ready in about 30 minutes, start to finish.
- One pot for pasta + one pan for sauce: simple workflow and easy cleanup.
- Real ingredients: sharp cheddar, tender broccoli, and a creamy (not gluey) sauce.
- Family-friendly: mild, cheesy flavor that still tastes grown-up.
Ingredients you’ll need
- Pasta: penne, rotini, shells, or cavatappi (they hold the sauce well).
- Broccoli: fresh florets (or frozen in a pinch).
- Butter
- Garlic: fresh minced for the best flavor.
- Flour: to build a quick roux (thickens the sauce).
- Milk: whole milk is ideal, but 2% works.
- Chicken broth (or veggie broth): adds flavor and keeps the sauce from being overly heavy.
- Sharp cheddar cheese: freshly grated melts smoother than pre-shredded.
- Dijon mustard (optional): a tiny spoonful makes the cheddar taste extra “cheddary.”
- Salt and black pepper
- Pinch of smoked paprika or cayenne (optional): for gentle warmth.
How to make Creamy Broccoli Cheddar Pasta
1) Cook the pasta. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about 1 cup of pasta water before draining.
2) Cook the broccoli. Add broccoli florets to the boiling pasta water during the last 2–3 minutes of pasta cooking (so they get tender-crisp). Drain together.
3) Start the sauce. In a large skillet or saucepan over medium heat, melt butter. Add garlic and cook for about 30 seconds until fragrant.
4) Make a quick roux. Sprinkle in flour and whisk constantly for 1 minute. You’re cooking off the raw flour taste, not browning it.
5) Whisk in liquids. Slowly whisk in milk, then broth. Simmer 2–4 minutes, whisking, until slightly thickened and silky.
6) Melt in the cheese. Turn heat to low. Add grated cheddar in handfuls, whisking until smooth. Stir in Dijon (if using), pepper, and a little salt to taste.
7) Combine and loosen. Add drained pasta and broccoli to the sauce and toss. If it looks too thick, add a splash of reserved pasta water until glossy and creamy.
8) Serve. Finish with extra black pepper and a little more cheddar on top if you like.
Tips for a smooth, creamy cheddar sauce (no clumps)
- Grate your own cheese: pre-shredded cheese has anti-caking agents that can make sauces grainy.
- Keep the heat low when adding cheese: high heat can cause cheddar to separate.
- Use pasta water strategically: the starch helps the sauce cling and stay emulsified.
- Season at the end: cheddar can be salty, so taste first before adding more salt.
Easy variations
- Add protein: stir in shredded rotisserie chicken, cooked bacon, or sautéed sausage.
- More veggies: add peas, spinach, or sautéed mushrooms.
- Make it spicy: add a pinch of cayenne or a spoonful of pickled jalapeños.
- Extra creamy: swap in a splash of heavy cream for part of the milk.
Storage and reheating
- Refrigerate: store leftovers in an airtight container for up to 3–4 days.
- Reheat: warm gently on the stove or in the microwave with a splash of milk or broth, stirring halfway through to bring the sauce back to creamy.
- Freezing: cheddar-based sauces can get grainy after freezing; it’s best enjoyed fresh or refrigerated.
Creamy Broccoli Cheddar Pasta (Recipe)
- Servings: 4–6
- Time: about 30 minutes
Ingredients
- 12 oz pasta (penne, rotini, shells, or cavatappi)
- 3–4 cups broccoli florets
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth (or vegetable broth)
- 2 1/2 cups sharp cheddar cheese, freshly grated
- 1 tsp Dijon mustard (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- Pinch smoked paprika or cayenne (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then proceed to the next step.
- Add broccoli to the boiling pasta water during the last 2–3 minutes of cooking. Drain pasta and broccoli together.
- In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds.
- Whisk in flour and cook 1 minute, whisking constantly.
- Slowly whisk in milk, then broth. Simmer 2–4 minutes, whisking, until slightly thickened.
- Reduce heat to low. Add cheddar in handfuls, whisking until melted and smooth. Stir in Dijon (if using), pepper, optional paprika/cayenne, and salt to taste.
- Add pasta and broccoli to the sauce and toss. Add reserved pasta water a little at a time until the sauce is creamy and coats the noodles.
- Serve warm with extra cheddar and black pepper if desired.
