Go Back

Broccoli Cheddar One-Pot Pasta

If you've got picky eaters at home, this creamy broccoli cheddar pasta might just be the veggie-smuggling miracle you've been looking for! The sharp cheddar makes it irresistibly cheesy, while the broccoli sneaks in some nutrition without any complaints. Plus, you can have this on the table in less than 30 minutes—that's faster than ordering takeout!
Print Recipe
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 3 cups chicken or vegetable broth
  • 1½ cups whole milk
  • 12 ounces short pasta shells, elbows, or rotini
  • 3 cups broccoli florets fresh or frozen
  • 2½ cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon mustard powder optional, but adds great flavor
  • Pinch of garlic powder

Method
 

  1. Melt the butter in a large pot or deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Pour in the broth and milk, then add the salt, pepper, mustard powder, and garlic powder. Bring to a gentle boil.
  3. Add the uncooked pasta and stir well. Return to a boil, then reduce heat to medium and cook for 8 minutes, stirring occasionally.
  4. Add the broccoli florets and continue cooking for another 4-5 minutes until both the pasta and broccoli are tender.
  5. Remove from heat and stir in the shredded cheddar cheese, mixing until completely melted and creamy.
  6. Let the pasta rest for 2-3 minutes to thicken up before serving. The sauce will continue to thicken as it stands.
  7. Taste and adjust seasonings if needed. Serve hot with extra shredded cheese on top if desired.