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- 8 oz (about 225g) pasta of choice (e.g., penne, fusilli) - 2 cups fresh broccoli florets - 1 cup sharp cheddar cheese, shredded - 1 cup heavy cream - 1/2 cup vegetable broth - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 teaspoon crushed red pepper flakes (optional) - Fresh parsley for garnish If you don’t have sharp cheddar, use mild cheddar or even gouda. For a lighter dish, swap heavy cream with half-and-half or coconut milk. You can use chicken broth instead of vegetable broth for extra flavor. If you want a gluten-free meal, choose gluten-free pasta. To add more greens, feel free to mix in spinach or peas. Always select fresh broccoli. Look for bright green florets and firm stems. When choosing cheese, pick blocks of cheese over pre-shredded for better melting. High-quality pasta cooks better and holds the sauce well. Use fresh garlic for the best taste. It adds a strong flavor that elevates the dish. Start by boiling salted water in a large pot. Add 8 oz of your favorite pasta. Cook it until it is al dente, which usually takes about 8-10 minutes. With just 3 minutes left, toss in 2 cups of fresh broccoli florets. This cooks the broccoli perfectly without losing its bright color. When done, drain the pasta and broccoli. Save 1/2 cup of the pasta water for later. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté them for about 1 minute. The garlic should smell amazing, but be careful not to burn it. Next, pour in 1/2 cup of vegetable broth and 1 cup of heavy cream. Stir the mixture and bring it to a gentle simmer. Gradually add the reserved pasta water until it reaches the creaminess you like. Now, lower the heat. Stir in 1 cup of sharp cheddar cheese and 1/2 cup of grated Parmesan cheese. Mix until it melts and becomes smooth. Season with salt, pepper, and crushed red pepper flakes if you want a little heat. Finally, add the cooked pasta and broccoli to the sauce, tossing gently to coat everything in that creamy goodness. To get that creamy texture, start with heavy cream. This thick cream gives the sauce its rich feel. Add vegetable broth for extra flavor and to thin the sauce. When mixing in the cheeses, turn the heat down. This helps them melt smoothly without clumping. If the sauce is too thick, add a bit of the reserved pasta water. This water helps achieve the right creaminess. Broccoli cooks fast. To keep it bright and crisp, add it to the pasta pot during the last three minutes of cooking. This way, the broccoli stays tender but not mushy. If you cook it too long, it loses its green color and crunch. Keep an eye on the clock to time it just right. For leftovers, let the pasta cool before storing it. Place it in an airtight container. The pasta will keep well in the fridge for up to three days. To reheat, do it slowly on low heat. You can add a splash of heavy cream or pasta water to help restore creaminess. Avoid reheating in the microwave, as it can dry out the dish. {{image_2}} You can make this dish heartier by adding protein. Chicken and shrimp work great. For chicken, use cooked, shredded meat. Add it to the sauce when you mix in the cheese. For shrimp, cook them in the same pot as the garlic. Sauté them until they turn pink. Then, add the sauce and pasta. You’ll have a filling meal that everyone will love. If you want a vegetarian twist, skip the meat. You can add other veggies instead. Peas, bell peppers, or spinach add color and flavor. Just sauté them along with the garlic. Toss them in with the pasta and sauce. This makes the dish fresh and fun while keeping it meat-free. Want to change the flavor? Try different cheeses! Swap the sharp cheddar for gouda or mozzarella. This will give a new taste and texture. You can also mix cheese types for depth. Add a touch of cream cheese for extra creaminess. Each choice brings its own charm, making every meal unique. To store your creamy broccoli cheddar pasta, let it cool first. Place the pasta in an airtight container. This keeps it fresh and prevents drying. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. When you’re ready to enjoy leftovers, reheat them gently. You can use the microwave or a pot on the stove. If using a microwave, place the pasta in a bowl. Add a splash of water or broth to keep it moist. Heat in short bursts, stirring in between. If reheating on the stove, use low heat. Stir often to avoid burning the cheese. You can freeze creamy broccoli cheddar pasta, but it may change texture. To freeze, let it cool completely. Transfer the pasta to a freezer-safe container. Seal tightly to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best results. Yes, you can prepare this dish ahead of time. Cook the pasta and broccoli as usual. Then, store them in the fridge. Keep the cheese sauce separate to maintain creaminess. When ready to eat, reheat the sauce and mix everything together. You can use many pasta types for this dish. I suggest penne or fusilli for good sauce clinging. Other shapes like shells or rotini also work well. Just pick your favorite pasta and enjoy! Yes, you can swap heavy cream for half-and-half or whole milk. The sauce will be lighter, but still tasty. If you want a non-dairy option, try cashew cream or coconut milk. Adjust seasonings to balance flavors. To make this dish gluten-free, use gluten-free pasta. Many brands offer great options that taste good. Just check the package for cooking times. The rest of the ingredients are gluten-free, so you’re all set! You learned how to make Broccoli Cheddar Pasta from scratch. We covered key ingredients and helpful tips. You saw how to cook, combine, and store your dish. Remember, you can add proteins or spice things up with different cheeses. Focus on preventing overcooked broccoli and achieving creamy sauce. With these steps, you can enjoy a tasty meal anytime. Now, take this knowledge and create a dish that impresses your family and friends. Your cooking journey just got a whole lot better!

Creamy Broccoli Cheddar Pasta

Savor the delightful flavors of our creamy broccoli cheddar pasta, a quick and delicious meal perfect for weeknights! This simple recipe combines pasta, fresh broccoli, and a rich cheese sauce for a comforting dish that's sure to please. Ready in just 30 minutes, it's ideal for busy schedules. Click through to discover how easy it is to make this creamy broccoli cheddar pasta at home and impress your loved ones with every bite!
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Ingredients
  

8 oz (about 225g) pasta of choice (e.g., penne, fusilli)

2 cups fresh broccoli florets

1 cup sharp cheddar cheese, shredded

1 cup heavy cream

1/2 cup vegetable broth

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

Fresh parsley for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets. Once done, drain and set aside, reserving 1/2 cup of the pasta water.

    Sauté Garlic: In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Make the Creamy Sauce: Pour in the vegetable broth and heavy cream. Bring the mixture to a slight simmer. Add the reserved pasta water gradually until the desired creaminess is achieved.

        Add Cheese: Lower the heat and stir in the sharp cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and crushed red pepper flakes if using.

          Combine with Pasta & Broccoli: Add the cooked pasta and broccoli to the cheese sauce, gently tossing to coat everything evenly in the creamy mixture.

            Final Taste Check: Adjust seasoning if needed, adding more salt or pepper to taste.

              Serve & Garnish: Serve immediately, garnished with fresh parsley for a touch of color.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4