Cheese Pasta Broccoli Bowl

Whenever I crave something warm and super cheesy but don't want to waste the whole night cooking, I whip up Cheese Pasta. That ultra-creamy broccoli cheddar sauce hugs every noodle so you end up with a super cozy plate (or side!) that's impossible to stop eating.

This started as a way to use up leftover pasta and half a head of broccoli—now it’s the dish everyone at my table wants the last forkful of.

Tasty Ingredients

• Butter: this is what gives your sauce that silky, rich backbone Unsalted sticks are best for real flavor
• Cheddar cheese: fresh shredded sharp cheddar makes things gooey and brings in a tangy punch for max cheesiness
• Hot sauce: a tiny glug for a flavor kick not heat Frank's always works great
• Chicken broth: brings a deep, savory flavor to your cheese sauce Use low sodium so you don't overdo the salt
• Broccoli florets: dice tiny so it softens up fast and blends into the creamy sauce Nice bright green broccoli is best—skip any yellow bits
• Parmesan cheese: grated fresh for extra depth Hunt for parmesan that smells nutty and rich
• Gemelli pasta: or whichever short pasta you want—these shapes hold onto the thick cheesy sauce like magic
• Chicken bouillon cube: gives you that extra savory depth Pick one with good real ingredients
• Flour: all-purpose types will do the trick—just thickens up your sauce
• Half and half: thicker than milk so your sauce turns out extra creamy Fresher is smoother
• Onion powder and garlic powder: these two give a cozy savory snap Fresh jars pack the most flavor
• Oregano basil mustard powder parsley: toss all these in for layers of herby and zingy notes Make sure they're not expired

Easy How-To

Serve & Rest:

Once everything's mixed together, set the pasta aside (off the heat) for about a minute so it thickens up Just stir gently before dishing out for the creamiest bites

Blend with Pasta:

Pour the just-drained pasta into the skillet Drop in parmesan and cheddar on top Lower the heat and gently fold everything together so the cheese melts and coats evenly Don't blast the heat now or your sauce could separate

Put Broccoli in Sauce:

Stir in the mini broccoli pieces, pop the lid on slightly and simmer until the veggies are soft and the whole thing gets creamy—about five minutes Remember to give it a stir now and then to keep things from sticking

Add the Liquids:

Mix the half and half, stock, bouillon, seasonings, and hot sauce in a measuring cup Then pour little by little into the skillet you made the roux in Whisk like crazy while pouring so you don't get lumps

Make Your Roux:

Melt your butter in a deep pan on medium Once it bubbles, throw in the flour Whisk and let it cook for one or two minutes until it guesses a light golden color and starts to smell toasty

Boil the Pasta:

Salt a big pot of boiling water, then throw in your pasta Let it cook until it's just barely done so it stands up to the sauce Drain well but don't rinse

Get Everything Ready:

Chop up your veggies, shred the cheese, and measure it all out before you turn on the heat Makes the rest a breeze

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Don’t even try to swap the sharp cheddar—its tang is what makes it special My kid called this the only way she likes broccoli and it’s stuck as our favorite ever since

Keeping It Fresh

Plop leftovers in a container with a lid and stash them in your fridge for up to three days Freezing? Wait till it's cool, then bag it up and squeeze the air out Good for three months in the freezer To heat back up, toss in a splash of milk and stir after microwaving—gets creamy all over again

Swaps and Tweaks

Any short pasta will do: try shells, fusilli or rotini Switch chicken stock and bouillon for veggie versions if you want to go meatless Looking for a different cheese vibe? Try Monterey Jack or Gouda instead of some cheddar or up the Parmesan if you love it salty No half and half? Mix light cream and milk in equal parts

What Goes Great With It

It's satisfying on its own but also rocks with grilled chicken or maybe some roasted sausage If you're after more color, add a fresh green salad Want a little extra flair? Grate parmesan or sprinkle parsley just before you serve

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Broccoli Cheese Pasta Worldwide

You’ll find all sorts of cheesy pasta-meets-veggie combos from the USA to Italy This one is like American broccoli cheddar soup but in pasta form while primavera in Italy is all about fast cheesy veggie dishes The mix of broccoli and cheddar feels classic and dressed up at the same time

Frequently Asked Questions

→ Can I use different pasta shapes?

Definitely! Gemelli’s awesome but you can swap in rotini, penne, macaroni, spirals, or even shells to scoop up that cheesy sauce.

→ Is it necessary to finely chop the broccoli?

Chopping it up small makes the broccoli cook fast and gets it all through the sauce, but big pieces work too if you just boil 'em with your pasta.

→ What cheese works best for the sauce?

Sharp cheddar and Parmesan make it extra tasty. Grab a block and grate it yourself so it melts like a dream.

→ How can I avoid a grainy cheese sauce?

Stir cheese in once the heat’s off or down low. Overheating can split your sauce, so keep it gentle.

→ Can this dish be made ahead or frozen?

Toss leftovers in the fridge for up to 3 days, or freeze them for 3 months max. Nuke or warm with a splash of milk so it stays creamy.