Description
A creamy and flavorful cheese pasta recipe with finely chopped broccoli and a blend of cheddar and Parmesan cheeses, perfect for a comforting weeknight dinner.
Ingredients
Scale
Sauce
- 1 cup chicken broth
- 1 cup half and half
- 0.5 chicken bouillon cube
- 1 tsp Frank’s hot sauce
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp oregano
- 0.5 tsp basil
- 0.5 tsp mustard powder
- 0.5 tsp parsley
Pasta
- 3 tablespoons butter
- 2 tablespoons flour
- 1.5 cups broccoli, very finely chopped
- 0.5 lb Gemelli pasta
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare sauce mixture: Combine chicken broth, half and half, 0.5 bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley in a large measuring cup with a spout. Set aside.
- Boil pasta water: Bring water to a boil, then salt it with 0.5 tablespoon kosher salt.
- Make roux: Melt butter in a large, high-walled skillet over medium heat. Whisk in flour and cook for 1 to 2 minutes until slightly golden.
- Add sauce and broccoli: Gradually add the prepared broth mixture in small splashes, stirring continuously. Add finely chopped broccoli. Bring to a boil and then reduce to a simmer.
- Cook pasta: While sauce simmers, partially cover skillet and cook pasta in boiling salted water until al dente. Stir occasionally. Drain pasta when done.
- Add cheese: Reduce sauce heat to low and stir in cheddar and Parmesan cheeses until smooth and combined.
- Combine pasta and sauce: Add drained pasta to sauce and stir thoroughly. The sauce will thicken and be absorbed as it stands. Serve warm.
Notes
- Use any pasta shape such as Rotini, Fusilli, Medium Shells, Macaroni, or Penne instead of Gemelli.
- Grate cheese from block for better melting and flavor than pre-grated cheese.
- If larger broccoli pieces are preferred, boil broccoli with pasta for last 4 minutes instead of cooking it in the sauce.
- Ensure sauce base is not too hot when adding cheese to prevent grainy separation.
- Hot sauce is used as a subtle flavor enhancer and does not make the dish spicy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
