Cheese Pasta Broccoli Bowl

Cheese Pasta has been my go-to comfort dish for busy weeknights when I want something warm and cheesy but do not want to spend hours in the kitchen. The creamy broccoli cheese sauce clings to every noodle and turns simple pasta into a seriously craveable meal or side.

I remember first making this dish when I had half a head of broccoli and some leftover pasta to use up and now every time I serve it my family fights over the last bite.

Ingredients

• Gemelli pasta: or any short pasta shape holds the thick cheese sauce perfectly and feels extra comforting
• Broccoli florets: chopped very fine so they cook quickly and blend with the sauce making every bite green and flavorful Look for bright green fresh broccoli and avoid any yellow spots
• Cheddar cheese: shredded fresh from a block gives maximum meltiness and flavor Try to pick sharp cheddar for more tang
• Parmesan cheese: grated helps deepen the cheese flavor Select parmesan with a nice nutty aroma
• Butter: forms the rich base of the sauce Always opt for real unsalted butter for the best result
• Flour: helps thicken the sauce All-purpose works well
• Chicken broth: brings out the savory quality of the cheese and adds depth to the sauce Use a low sodium variety so you can control the saltiness
• Half and half: makes the sauce extra creamy Fresher half and half will create a smoother finish
• Chicken bouillon cube: gives extra richness and umami Look for a quality brand with natural ingredients
• Hot sauce: adds a subtle flavor boost without making things spicy Frank's is my favorite for this
• Onion powder and garlic powder: round out the flavor profile Use fresh jars for the strongest taste
• Oregano basil mustard powder parsley: each one adds layers of herby and zesty notes Make sure your dried herbs are not expired for best flavor

Step by Step Instructions

Prep Ingredients:

Measure and chop everything you will need before starting This helps the dish come together smoothly and quickly

Boil Pasta:

Bring a large pot of water to a boil and add a generous amount of salt Once rapidly boiling add the pasta and cook until just al dente so the noodles are firm and perfect for tossing with sauce Drain well but do not rinse

Build the Sauce:

In a large high sided skillet melt the butter over medium heat When foamy whisk in the flour Cook for about one to two minutes until the flour smells nutty and is golden but not browned This is your thickener and base flavor

Mix Liquids:

In a spouted measuring cup stir together chicken broth half and half bouillon hot sauce and all seasonings for a deeply flavored liquid Pour this mixture into the skillet with the roux in small splashes whisking constantly to prevent lumps

Add Broccoli:

Stir the finely chopped broccoli into the bubbling sauce Cover the skillet partway and simmer until the broccoli is super tender and the sauce is thick and creamy about five minutes For best results stir occasionally so nothing sticks

Combine with Pasta:

Once the pasta is ready fold it into the skillet with the sauce Lower the heat and sprinkle in the cheddar and parmesan Stir very gently until the cheese is just melted and the sauce is silky Do not let the sauce get too hot now or it can break

Serve and Rest:

Let the pasta stand for a minute off the heat to thicken a bit more Before serving give it a final gentle stir and serve hot for maximum creaminess

Pin

I never skip the sharp cheddar because it gives the dish its signature bite and tang One night my daughter declared this her favorite way to eat broccoli and that sealed it as a family staple

Storage Tips

Store your leftovers in an airtight container in the fridge for up to three days If you want to freeze let the pasta cool completely then transfer it to freezer safe bags and press out extra air It will keep for up to three months To reheat add a splash of milk before microwaving and stir well so the cheese sauce returns to creamy perfection

Ingredient Substitutions

You can use any short pasta such as rotini fusilli or small shells If you need to make this vegetarian swap the chicken broth and bouillon for vegetable based ones For a different flavor Monterey Jack or Gouda can replace part of the cheddar and adding a bit more parmesan gives a saltier edge If you are out of half and half mix equal parts of milk and light cream

Serving Suggestions

This Cheese Pasta is satisfying as a main all on its own but also pairs beautifully with grilled chicken or roasted sausages For a colorful meal serve alongside a crisp green salad A sprinkle of extra parmesan or chopped fresh parsley on top right before serving adds a lovely finishing touch

Pin

Broccoli Cheese Pasta Around the World

There are countless variations of cheesy pasta with vegetables across Italy and America This version is a nod to the famous American broccoli cheddar soup but in pasta form In Italy primavera style pastas combine seasonal veggies and cheese for a quick home cooked meal The broccoli cheese combination feels both nostalgic and a little bit elevated

Recipe FAQs

→ Can I use different pasta shapes?

Yes, Gemelli is recommended, but rotini, fusilli, medium shells, macaroni, or penne work well too for holding the cheese sauce.

→ Is it necessary to finely chop the broccoli?

Finely chopping ensures the broccoli cooks through quickly and melds into the sauce, but larger chunks can be boiled with pasta if preferred.

→ What cheese works best for the sauce?

Use sharp cheddar and Parmesan for bold flavor. Grating cheese from a block helps it melt smoothly into the sauce.

→ How can I avoid a grainy cheese sauce?

Add cheese to the sauce off the heat or on low. Avoid overheating, since high temperatures can cause separation.

→ Can this dish be made ahead or frozen?

Store leftovers in the fridge for up to 3 days or freeze up to 3 months. Reheat gently with a splash of milk for best texture.