Cheddar Broccoli Gemelli Pasta (Print-Friendly Version)
A creamy blend of cheddar and Parmesan cheeses with tender broccoli and Gemelli pasta in a smooth sauce.
# Ingredients Required:
→ Sauce Base
01 -
240 ml chicken broth
02 -
240 ml half and half
03 -
½ chicken bouillon cube
04 -
5 ml hot sauce
05 -
2.5 ml onion powder
06 -
2.5 ml garlic powder
07 -
2.5 ml dried oregano
08 -
2.5 ml dried basil
09 -
2.5 ml mustard powder
10 -
2.5 ml dried parsley
→ Pasta & Add-ins
11 -
42 g butter
12 -
16 g all-purpose flour
13 -
150 g broccoli, very finely chopped
14 -
225 g Gemelli pasta
15 -
100 g cheddar cheese, shredded
16 -
15 g Parmesan cheese, grated
# Detailed Directions:
01 -
Combine chicken broth, half and half, bouillon cube, hot sauce, and all seasonings in a large measuring cup. Set aside.
02 -
Bring a large pot of salted water to a boil and cook pasta to al dente according to package instructions. Drain and set aside.
03 -
Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly.
04 -
Slowly add the prepared broth mixture in small splashes, whisking continuously until smooth.
05 -
Add finely chopped broccoli, bring to a gentle boil, then reduce to a simmer. Partially cover and simmer, stirring occasionally, until broccoli is tender.
06 -
Reduce heat to low and gradually stir in cheddar and Parmesan cheese until fully melted and smooth.
07 -
Add cooked pasta to the sauce and stir to combine. Let stand for a few minutes to thicken before serving.
# Helpful Advice:
01 -
For best texture, use fresh pasta and ensure the sauce simmers gently to avoid curdling.