When it comes to weeknight dinners, there are few things more comforting than a bowl of warm, creamy pasta. Broccoli cheese pasta is a dish that balances the best of both worlds, cheesy indulgence and nutritious greens. It’s one of those recipes that proves you don’t need complicated ingredients or hours in the kitchen to make something satisfying.
This recipe has become a favorite among busy women in their 20s and 30s who want meals that feel cozy but don’t completely derail their health goals. Plus, broccoli is one of the most nutrient-dense veggies out there, making this dish secretly a smart choice.
Health benefits of broccoli cheese pasta
Before diving into the recipe, let’s talk about why broccoli cheese pasta isn’t just tasty but also surprisingly good for you.
- Broccoli is packed with vitamin C, vitamin K, and fiber. One cup of cooked broccoli provides over 100% of your daily vitamin C needs.
- Cheese adds calcium and protein, which are key for bone health and muscle repair.
- Pasta gives you long-lasting energy thanks to its slow-digesting carbs.
Pro Tip: Pairing broccoli with cheese makes it easier for your body to absorb fat-soluble vitamins like A, D, E, and K.
Ingredients you’ll need
This broccoli cheese pasta recipe keeps things simple. Most of these ingredients are pantry staples or easy to grab at the grocery store.
- 300g pasta (penne, fusilli, or shells work best)
- 2 cups fresh broccoli florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or semi-skim)
- 1 ½ cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional but highly recommended)
Pro Tip: Swap in whole wheat pasta for added fiber, or gluten-free pasta if you’re sensitive to gluten.
Step-by-step instructions
This broccoli cheese pasta recipe comes together in about 25 minutes from start to finish, making it a lifesaver on busy weeknights. You don’t need fancy equipment or chef-level skills, just a few pots, a whisk, and some patience while the cheese melts into dreamy creaminess. Follow these steps carefully for the best results.
Step 1: Cook the pasta
Start by filling a large pot with water, around 4 to 5 quarts. Add a generous amount of salt (about 1 tablespoon) to the water before it boils. Pro Tip: Salting pasta water is crucial. It’s the only chance you have to season the pasta itself, and it brings out the flavors in the entire dish.
Bring the water to a rolling boil, then add your pasta. Stir immediately to prevent it from sticking together. Cook according to package directions until it reaches al dente texture, tender but still slightly firm when bitten.
About 3 minutes before the pasta finishes cooking, add in the broccoli florets. They’ll cook quickly in the boiling water, turning a bright green color and becoming slightly tender but not mushy. Timing it this way means you don’t have to dirty another pan, and both pasta and broccoli will be ready at the same time.
Drain everything in a colander, reserving about ½ cup of the cooking water in case you need to loosen the sauce later. Set aside.
Step 2: Make the cheese sauce
While the pasta is cooking, start your sauce. Place a medium saucepan over medium heat and add the butter. Once melted, toss in the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.
Sprinkle the flour into the melted butter and garlic, whisking constantly to create a smooth paste, also known as a roux. Cook this for 1–2 minutes to remove the raw flour taste. The roux will act as the thickening base for your cheese sauce.
Gradually pour in the milk, a little at a time, whisking continuously so the mixture stays smooth and lump-free. This slow addition is key to a velvety sauce. Keep whisking until all the milk is added and the sauce starts to thicken, which takes about 5 minutes. You should notice it coating the back of your spoon.
Pro Tip: If you accidentally add the milk too quickly and the sauce clumps, don’t panic. Just keep whisking vigorously, it usually smooths out with a bit of persistence.
Step 3: Add the cheese
Once the base sauce has thickened, reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring after each addition to let it melt smoothly into the sauce. Repeat until all the cheese has been incorporated. Then stir in the parmesan for that extra depth of flavor.
Season the sauce with salt, freshly cracked black pepper, and a pinch of nutmeg. Nutmeg may sound unusual here, but trust me, it gives a subtle warmth and enhances the creaminess of the sauce. Taste and adjust seasonings to your liking.
If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
Step 4: Combine pasta and sauce
Place the drained pasta and broccoli back into the large pot you cooked them in. Pour the cheese sauce over the top and toss everything together with a large spoon or tongs until every piece of pasta and broccoli is coated.
At this point, the dish is ready to serve. Spoon it into bowls while it’s still piping hot so the sauce stays creamy. For extra flair, you can sprinkle a little more parmesan or even breadcrumbs on top.
Pro Tip: If you want a baked version, transfer everything into a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Variations to try
One of the best things about broccoli cheese pasta is how versatile it is. You can tweak it to fit your cravings or dietary needs.
- Protein boost: Add grilled chicken, shrimp, or crispy bacon.
- Vegan option: Use dairy-free cheese and plant-based milk. Nutritional yeast also gives a cheesy flavor.
- Extra veggies: Toss in spinach, peas, or roasted bell peppers.
- Spicy kick: Sprinkle in red chili flakes or drizzle with hot sauce.
Pro Tip: If you’re making this for meal prep, undercook the pasta slightly so it doesn’t get mushy when reheated.
Why this recipe works so well
Unlike heavy pasta dishes that leave you sluggish, broccoli cheese pasta strikes the right balance. The broccoli lightens things up, while the cheese sauce makes it indulgent enough to feel like comfort food.
According to Harvard Health, broccoli retains the most nutrients when lightly cooked, which is exactly what we do by tossing it in near the end of the pasta boiling process. That quick cook keeps it bright green and slightly crisp.
Nutritional breakdown (per serving)
- Calories: ~430
- Protein: 18g
- Fat: 17g
- Carbohydrates: 52g
- Fiber: 6g
This makes broccoli cheese pasta a satisfying but balanced meal, especially if paired with a side salad or lean protein.
Serving ideas
Not sure what to pair with your broccoli cheese pasta? Here are a few serving suggestions:
- A simple green salad with lemon vinaigrette
- Garlic bread for a more indulgent option
- A glass of crisp white wine (like Sauvignon Blanc)
- Roasted chicken or salmon for added protein
Storage and reheating tips
Broccoli cheese pasta is just as delicious the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of milk when warming in the microwave or stovetop to bring back the creamy texture.
Pro Tip: Avoid freezing this dish, since dairy-based sauces often separate when thawed.
Common mistakes to avoid
- Overcooking broccoli: This makes it mushy and less flavorful.
- Using pre-shredded cheese: It contains anti-caking agents that prevent smooth melting. Shred your own for the best sauce.
- Skipping the roux: Without flour and butter, the sauce won’t thicken properly.
FAQs
Yes, but keep the pasta and sauce separate if possible. Mix them right before serving for the best texture.
Cheddar is the classic choice, but you can experiment with gouda, mozzarella, or gruyère for different flavors.
Absolutely. The cheesy sauce makes it appealing even to picky eaters, and it’s a sneaky way to get kids to eat their greens.
Yes, swap regular pasta for zucchini noodles or chickpea pasta for fewer carbs and extra protein.
Use heavy cream instead of milk, or stir in a spoonful of cream cheese for extra richness.
Final thoughts
Broccoli cheese pasta is one of those recipes that earns a permanent spot in your weekly meal rotation. It’s quick, comforting, and endlessly customizable. Whether you’re cooking for yourself, your partner, or even kids, this dish hits the sweet spot between healthy and indulgent.
Next time you’re craving comfort food, skip the takeout and whip up this broccoli cheese pasta. Your future self (and your taste buds) will thank you.
1
serving10
minutes15
minutes430
kcalA single-serving of creamy, cheesy broccoli pasta – the perfect quick comfort food for a solo meal. Ready in under 30 minutes with pantry staples.
Ingredients
75g pasta (penne, fusilli, or shells)
½ cup fresh broccoli florets
½ tbsp butter (about 7g)
½ tbsp all-purpose flour
½ cup milk (whole or semi-skim)
⅓ cup shredded cheddar cheese
2 tbsp grated parmesan cheese
½ clove garlic, minced (or about ½ tsp pre-minced)
⅛ tsp salt (a small pinch)
A pinch of black pepper
Tiny pinch of nutmeg (optional)
Directions
- Cook the pasta and broccoli
Bring a small pot of salted water to a boil. Add the pasta and cook until al dente. About 3 minutes before the pasta is done, add the broccoli florets. Drain everything, reserving a splash of pasta water. - Make the roux
In a small saucepan, melt butter over medium heat. Add garlic and cook for 30–60 seconds until fragrant. Stir in the flour and whisk constantly for about 1 minute. - Add milk and thicken
Slowly pour in the milk, whisking as you go. Simmer for 3–4 minutes until the sauce thickens. - Add the cheese
Lower the heat and stir in the cheddar and parmesan until smooth and creamy. Season with salt, pepper, and nutmeg. Add a splash of pasta water if the sauce feels too thick. - Combine everything
Return the pasta and broccoli to the pot or a serving bowl. Pour the cheese sauce over and mix well. Serve immediately with extra parmesan and cracked black pepper if desired.
