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broccoli cheddar pasta

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Broccoli Cheddar Pasta

Pull out just one pot to make the creamiest, most flavorful broccoli cheddar pasta ever!

Ingredients:

  • 16 ounces fusilli or cellentani pasta
  • 3 cups fresh broccoli florets
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup half-and-half cream, warmed
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated parmesan cheese

Directions:

  1. Bring a large pot of water to a boil. Add pasta; cook according to the package directions. One minute before pasta is fully cooked, add broccoli florets; boil with the pasta for the last minute of cooking. Scoop out 1 cup pasta water; set aside. Drain pasta and broccoli; set aside.
  2. In the same pot, melt butter over medium heat. Stir in garlic; cook 30-60 seconds or until fragrant. Stir in flour; cook 1-2 minutes or until a thick paste forms, stirring constantly.
  3. Add chicken broth, salt, onion powder, paprika and pepper. Slowly stir in warmed half-and-half cream; bring to a low simmer. Cook until the sauce has thickened, about 3-4 minutes, stirring frequently. Remove from the heat. Stir in cheeses until melted.
  4. Stir in cooked pasta and broccoli until combined. Add pasta water to smooth out the sauce, if desired. Serve hot.

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