Broccoli Cheese Pasta Recipe

I absolutely love making this Broccoli Cheese Pasta Recipe whenever I want a comforting, cheesy meal that feels like a hug in a bowl. The tender pasta combined with steamed broccoli and a rich, creamy cheese sauce always hits the spot for me. It’s one of those dishes that’s surprisingly simple to whip up, yet tastes indulgently homemade and satisfying every single time.

Why You'll Love This Broccoli Cheese Pasta Recipe

What truly excites me about this Broccoli Cheese Pasta Recipe is how it balances flavors perfectly. The sharpness of the cheddar cheese melts into a silky sauce that clings to every piece of pasta, while the broccoli adds a fresh, slightly crunchy contrast. It’s cheesy comfort food with a wholesome veggie twist that makes it feel just right for dinner or even a cozy weekend lunch.

Another reason I adore this recipe is its ease of preparation. From boiling the pasta to making the cheese sauce, every step feels straightforward and manageable. I often find myself appreciating recipes that don’t require a long list of obscure ingredients but still deliver on both taste and texture. This one definitely meets that criteria.

Finally, this dish feels perfect for multiple occasions. Whether you’re serving a casual family dinner or looking for a quick yet comforting meal during a busy weeknight, this Broccoli Cheese Pasta Recipe never disappoints. It’s rich without being overwhelming and makes leftovers that reheat beautifully, which is always a bonus in my book.

Ingredients You'll Need

The ingredients for this recipe are simple but essential to achieving that creamy, balanced flavor and texture. Each one plays a key role: the pasta provides the base, the broccoli adds freshness and a bright pop of green, and the cheese sauce ties everything together with smooth, velvety richness.

• Pasta (12 oz): I prefer penne or rotini because their shapes hold onto the sauce beautifully.
• Broccoli florets (2 cups): Fresh or frozen work great, but fresh brings a vibrant touch of green and crunch.
• Olive oil (1 teaspoon): For gently sautéing the garlic and broccoli, adding a subtle fruitiness.
• Garlic (1 clove): Minced to infuse the dish with that classic aromatic base.
• Butter (2 tablespoons): The key to creating a luscious roux as the foundation of the cheese sauce.
• All-purpose flour (2 tablespoons): Helps thicken the sauce to creamy perfection.
• Milk (2 cups): Adds smoothness and creaminess without heaviness.
• Shredded cheddar cheese (1 cup): Sharp and cheesy, it melts into that rich sauce I can’t get enough of.
• Mustard powder (½ teaspoon): A little zing that elevates the cheese flavor.
• Salt, pepper, and paprika: Essential seasonings that balance and brighten the dish.

Directions

Step 1: Bring a large pot of water to a boil with 1 teaspoon of salt. Add the pasta and cook until al dente, usually about 9–11 minutes, depending on the type of pasta. Be sure to stir occasionally to prevent sticking.

Step 2: Drain the pasta, but don’t toss out the pasta water! Reserve ½ cup as you’ll use this to adjust the sauce consistency later.

Step 3: In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, making sure not to let it burn.

Step 4: Add the broccoli florets to the skillet with a ¼ teaspoon of salt. Stir and cook for about 3–4 minutes until the broccoli becomes slightly tender yet still vibrant green. Set the skillet aside.

Step 5: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of all-purpose flour and continue whisking for 1 minute to create a roux, which will thicken your sauce perfectly.

Step 6: Gradually add the 2 cups of milk to the roux, whisking constantly to keep the mixture smooth. Allow it to cook for 3–5 minutes, until it thickens and coats the back of a spoon.

Step 7: Stir in the mustard powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika to give your cheese sauce that signature flavor boost.

Step 8: Lower the heat to low and add 1 cup of shredded cheddar cheese. Stir until the cheese has completely melted and the sauce is creamy and smooth.

Step 9: Combine the cooked pasta and sautéed broccoli with the cheese sauce in the saucepan. Toss everything together so that the broccoli and pasta are evenly coated.

Step 10: If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and create that perfectly creamy texture you want.

Step 11: Serve immediately while warm, and enjoy this comforting, cheesy bowl of goodness!

Servings and Timing

This Broccoli Cheese Pasta Recipe serves about 4 hearty portions — ideal for a family or batch cooking for leftovers. Prep time takes approximately 10 minutes, mostly for chopping and measuring, while cook time is around 15 minutes, including boiling pasta and preparing the sauce. In total, you’re looking at roughly 25 minutes from start to finish, making it a quick weeknight dinner that doesn’t sacrifice flavor. No resting time is necessary; this dish is best enjoyed right away for that fresh, creamy texture.

How to Serve This Broccoli Cheese Pasta Recipe

I love serving this pasta piping hot so the cheese sauce is velvety and luscious with every spoonful. It pairs perfectly with light, crisp side dishes like a fresh green salad with a tangy vinaigrette or even a simple garlic bread to soak up any extra sauce. For a little extra flavor and crunch, sprinkling toasted breadcrumbs or chopped fresh herbs like parsley or chives on top instantly elevates the presentation.

When it comes to drinks, I often reach for a chilled glass of Sauvignon Blanc or a crisp, light beer to cut through the richness of the cheese sauce. If you’re after a non-alcoholic option, sparkling water with lemon or a fruity iced tea complements the meal beautifully. This dish is fantastic for casual weeknight dinners, but it’s also elegant enough for family gatherings or potlucks — I always get asked for seconds!

For plating, I serve moderate portions on warm plates to keep everything cozy, but it’s easy to double or triple the recipe for larger crowds. This dish can also be enjoyed slightly cooled or at room temperature, making it flexible for packed lunches or buffet-style meals.

Variations

If you want to switch things up, I recommend trying different pasta shapes like fusilli or cavatappi for fun textures. You can also swap the cheddar cheese for a mix of mozzarella and Parmesan for a milder, stretchier cheese sauce. Adding cooked chicken, bacon, or sautéed mushrooms can turn this pasta into a heartier main course that never feels boring.

For those with dietary restrictions, this recipe adapts nicely. Use gluten-free pasta and substitute the all-purpose flour for a gluten-free blend to keep it safe for gluten sensitivities. To make it vegan, try using plant-based milk such as almond or oat milk, and swap the butter and cheese for vegan alternatives. Nutritional yeast is a fantastic choice to mimic the cheesy flavor in the sauce.

If you’re craving more zest, a pinch of red pepper flakes or a squeeze of fresh lemon juice right before serving adds a wonderful brightness and a little kick. I’ve also played with roasting the broccoli instead of sautéing it, which infuses a delicious smoky flavor that pairs beautifully with the creamy sauce.

Storage and Reheating

Storing Leftovers

Leftover Broccoli Cheese Pasta keeps really well when stored properly. I transfer it into an airtight container and keep it in the refrigerator for up to 3 days. This also helps the flavors meld together even more. When storing, I sometimes add a small splash of milk to the pasta before sealing, which helps maintain that creamy consistency.

Freezing

Freezing is possible, but I recommend freezing only the pasta with the cheese sauce, not the broccoli since it can become mushy after thawing. Store the pasta in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. It will keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is gently on the stovetop over low heat. Add a splash of milk or reserved pasta water to loosen the sauce and stir constantly until it’s warmed through. Avoid microwaving for long periods as it can dry out the pasta and cause the cheese sauce to separate. Taking your time with reheating preserves the creamy texture and brings back all those comforting flavors.

FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli works well and is convenient. Just thaw and drain any excess water before sautéing to avoid making the sauce too watery.

What kind of cheese is best for the sauce?

I recommend sharp cheddar for its rich flavor and good melting qualities. However, a combination of cheddar and mozzarella or Parmesan can work beautifully if you prefer a milder or more complex cheese profile.

Can I make this pasta recipe dairy-free?

Yes, you can! Use plant-based milk like almond or oat milk, dairy-free butter substitutes, and vegan cheese alternatives. Nutritional yeast also adds a lovely cheesy flavor without dairy.

How can I make the cheese sauce thicker or thinner?

If the sauce is too thin, cook it a bit longer on low heat to reduce and thicken. If it gets too thick, simply stir in reserved pasta water or milk a little at a time until you reach your desired consistency.

Is this recipe suitable for meal prep?

Definitely! It reheats well and maintains its delicious flavor and texture. Just store it properly in airtight containers and reheat gently for the best results.

Conclusion

I hope you’ll give this Broccoli Cheese Pasta Recipe a try soon because it’s one of my absolute favorites for a reason. It’s quick to make, wonderfully cheesy, and comforting without being complicated. Whether as a weeknight dinner or a treat for friends and family, it’s sure to become a dish you’ll want to make over and over again. Happy cooking and enjoy every creamy, cheesy bite!

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