This broccoli and cheese pasta is a cozy, quick dinner idea that feels like home. Tender broccoli florets, melted cheese and perfectly cooked pasta come together in a creamy, satisfying dish. It’s simple enough for a weeknight meal but rich enough to feel special.
Prep + Cook Time
About 25–30 minutes
Servings
2–3 servings
Ingredients
200 g pasta (your choice — shells, penne, or fusilli work great)
1 medium head of broccoli, cut into small florets
1–1½ cups grated cheese (cheddar or a mix of cheddar & mozzarella)
2 tbsp butter
2 tbsp all-purpose flour
300 ml milk
½ tsp garlic powder (optional)
Salt and pepper, to taste
A pinch of chili flakes (optional)
Olive oil (optional, for finishing)
Method (Step by Step)
Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain.
Steam the broccoli:
While the pasta cooks, add the broccoli florets to the boiling water for the last 3–4 minutes of the pasta time. Drain together with the pasta.
Make the cheese sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute to form a light roux.
Slowly pour in the milk, whisking continuously until the sauce thickens. Reduce heat if needed.
Add cheese:
Once the sauce has thickened, remove from heat and add the grated cheese a handful at a time, stirring until smooth and creamy. Season with salt, pepper and garlic powder (if using).
Combine:
Add the drained pasta and broccoli to the cheese sauce, tossing gently so everything is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve:
Divide between plates or bowls, add a drizzle of olive oil and a sprinkle of chili flakes if you like a bit of heat.
Tips & Variations
For extra flavor, sauté a clove of minced garlic in olive oil before making the sauce.
Substitute half of the milk with cream for an even richer sauce.
Add cooked chicken or bacon for a protein boost.
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