Cheese Pasta with Broccoli (Print)
Creamy cheese sauce coats pasta and broccoli for a quick, flavorful dish everyone will love.
# Ingredients:
→ Sauce
01 -
240 ml chicken broth
02 -
240 ml half and half
03 -
0.5 chicken bouillon cube
04 -
5 ml hot sauce (such as Frank's)
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
11 -
42 g unsalted butter
12 -
16 g all-purpose flour
13 -
225 g broccoli, very finely chopped
14 -
225 g Gemelli pasta
15 -
115 g cheddar cheese, shredded
16 -
16 g Parmesan cheese, grated
# Steps:
01 -
Finely chop the broccoli florets to ensure even cooking. Shred the cheddar cheese and grate the Parmesan cheese from a wedge for optimal melting.
02 -
In a large measuring jug, combine chicken broth, half and half, chicken bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley. Set aside.
03 -
Bring a large pot of water to a boil. Once boiling, season with 7 g kosher salt. Add Gemelli pasta and cook until al dente according to package instructions, stirring occasionally.
04 -
In a high-sided skillet over medium heat, melt butter. Add flour and whisk for 1 to 2 minutes until just golden and aromatic.
05 -
Gradually whisk the prepared sauce mixture into the roux, adding in small amounts while continuously stirring. Stir in finely chopped broccoli. Bring to a boil, then immediately reduce heat to maintain a gentle simmer. Partially cover while completing pasta.
06 -
Drain the pasta once cooked. Reduce the sauce heat to low and incorporate the shredded cheddar and grated Parmesan, stirring gently until a smooth sauce forms.
07 -
Add drained pasta to the sauce, stirring to thoroughly coat. Allow to sit a minute for sauce thickening before serving warm.
# Additional Notes:
01 -
For best results, grate cheese fresh from a block to ensure optimal melting and creamy consistency.
02 -
If chunkier broccoli texture is desired, cook florets with the pasta for the last 4 minutes and then combine.
03 -
To avoid grainy sauce, cool the base slightly before adding cheeses; avoid high heat.
04 -
Hot sauce enhances flavor without adding heat; substitute as preferred or omit.
05 -
Pasta shapes such as Rotini, Fusilli, Medium Shells, or Penne make suitable alternatives.
06 -
Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 3 months.