This Broccoli Cheddar Pasta is like a magical crossover between broccoli cheddar soup and mac and cheese. It’s cheesy, cozy, and ridiculously easy to whip up in just 30 minutes with a handful of simple ingredients. Plus, it’s vegetarian and gluten free so everyone can enjoy it. This is the kind of weeknight dinner that feels comforting and satisfying, while packing in protein and veggies.
I think this is the unofficial start of a winter recipe series where I turn all sorts of popular soup recipes into pasta dishes. Because everything just tastes better in pasta form, right!? We’re starting off strong with this Broccoli Cheddar Pasta, inspired by the classic broccoli cheddar soup. I’m thinking of doing French Onion Pasta next…stay tuned hehe.
Okay so this recipe is pretty much everything you love about broccoli cheddar soup — it features a cheddar mornay sauce, finely chopped broccoli florets, some shredded carrots and then it’s rounded out with rotini pasta. It comes together easily in just about 30 minutes and is so cozy and filling! And despite being a vegetarian recipe, each serving packs in 21g of protein.
Did I mention that this Broccoli Cheddar Pasta is also gluten free!? We’re using some brown rice pasta and gluten free flour so that even my gluten free girlies can experience the joy of this meal. But if you’re not gluten free, feel free to use normal pasta and AP flour! Either way, I hope you love this one as much as we did. Let me know if you have any requests for future soup-turned-pasta recipes 🙂
Why You’ll Love this Easy Broccoli Cheddar Pasta
- This recipe tastes just like broccoli cheddar soup…but better!
- It’s ready in just 30 minutes, and is gluten free & vegetarian friendly.
- Each serving packs in 21g of protein & 7g of fiber!
- This broccoli cheddar pasta is so cozy and satisfying for the colder months.
What You Need to Make this Easy Broccoli Cheddar Pasta
- Rotini Pasta: You can use whatever shape of pasta you prefer, but rotini is great because the sauce gets stuck in all those crevices! To keep this gluten free, I recommend using Banza’s brown rice pasta.
- Unsalted Butter: For sweating the onions in, and then it turns into a roux as a base for this creamy cheddar sauce!
- Yellow Onion: About 1/2 medium or large yellow onion, finely diced. Shallots would also be great here!
- Garlic: Freshly minced is best, and don’t be shy!
- Gluten Free 1-to-1 Flour: I recommend either King Arthur or Bob’s Red Mill. You can also use normal AP flour if you’re not gluten free.
- Milk: Milk makes up the bulk of this sauce, which adds protein & micronutrients. I recommend using no less than 2%, to ensure that your sauce is rich & creamy enough.
- Dijon Mustard: This sneaky ingredient is actually quite common in broccoli cheddar soup to enhance the flavor. Highly recommend, even if you’re not usually a dijon lover.
- Kosher Salt & Black Pepper: Season to taste, but be generous!
- Broccoli: It’s not broccoli cheddar pasta without the broccoli! Make sure to cut down each floret into very small pieces so that they cook quickly — see photos & video for reference.
- Carrots: Either grated or matchstick carrots. Optional, but adds some color & added nutrients!
- Sharp Cheddar Cheese: I prefer to use yellow cheddar to make the sauce more yellow/orange, but white cheddar is totally fine too. Freshly grated will melt the best.
- Parmesan Cheese: You could also just do more cheddar cheese, but I like the salty touch that parm brings to this dish! Once again, freshly & finely grated is best.
How To Make this Gluten Free Broccoli Cheddar Pasta
Cook Pasta to Al-Dente:
First, bring a medium pot of water to a boil. Heavily season it with kosher salt, then once boiling add in the pasta. Cook to al-dente according to package instructions, then drain.
Sweat Aromatics & Make Roux:
Meanwhile, bring a large pan to medium heat and add the butter. Once melted, add in the yellow onion, season with kosher salt & let cook for about 3-4 minutes. Add in garlic and cook for 1 more minute, until fragrant. Add in the flour, and stir constantly for about 1 minute to cook off the flour.
Slowly Add Milk & Broth:
Gradually add in the milk a few tablespoons at a time, stirring well after each addition. Repeat with the broth. Season the white sauce with dijon mustard and a generous amount of kosher salt & black pepper.
Let Broccoli & Carrots Steam in Sauce:
Next, add in the broccoli & carrots and stir so that the broccoli is mostly submerged in the sauce. Allow the sauce to come to a gentle boil, then reduce the heat to medium-low and let simmer, stirring often to prevent scorching, until the broccoli is tender, about 5-6 minutes.
Melt in Cheddar & Toss with Pasta:
Finally, add in the grated cheddar & parmesan and stir until melted. Taste and adjust kosher salt & black pepper. Then, add in the cooked pasta and toss to coat. Enjoy!
Substitution FAQs:
- Can I use pre-shredded cheddar? Technically yes, but if possible I recommend buying a block of cheddar & parmesan and shredding it yourself as it will melt easier.
- What if I’m not gluten free? Simply substitute your favorite normal pasta and all purpose flour. This recipe works either way!
- Can I make this dairy free? Although I have not tested a dairy-free version of this broccoli cheddar pasta, it should work. Just be sure to use a brand of dairy-free cheddar cheese that you know melts well! For dairy-free butter, I recommend Country Crock Plant Butter.
- What should I pair with this? Thanks to the milk, cheddar and pasta, each serving already contains 21g of protein despite being vegetarian. Therefore, it’s a filling and balanced meal all on it’s own, but if you’d like to increase the protein even further, I recommend stirring in some cubed chicken breast.
How Should I Store Leftover Broccoli Cheddar Pasta?
First, allow the broccoli cheddar pasta to cool down, then transfer it to an airtight container and store in the fridge for up to 4 days. It tastes delicious cold, but can also be re-heated in the microwave or in a small pan over the stove.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Recipes?
- Garlic Parmesan Chicken and Pasta
- Butternut Squash Feta Pasta
- Creamy Mushroom and Spinach Pasta
- High-Protein Buffalo Chicken Mac and Cheese
- Creamy Corn Orzo Pasta with Shrimp
Easy Broccoli Cheddar Pasta
Equipment
- cheese grater
- large pan
- medium pot
- spatula
- colander
Ingredients
- 10 oz dry rotini pasta gluten free or normal
- 4 tbsp unsalted butter
- ½ medium yellow onion finely diced
- 4 garlic cloves minced
- ¼ cup gluten free 1-to-1 flour or AP flour (32g)
- 2 cups milk at room temp (I recommend 2% or whole milk)
- ½ cup broth of choice (I use chicken broth)
- 1 tsp dijon mustard
- kosher salt & black pepper to taste
- 3 cups finely chopped broccoli florets (½ lb) – SEE NOTE*
- ½ cup grated or matchstick carrots
- 6 oz freshly grated sharp cheddar cheese (about 2 packed cups)
- 1 oz freshly grated parmesan cheese (about ½ cup)
Instructions
- First, bring a medium pot of water to a boil. Heavily season it with kosher salt, then once boiling add in the pasta. Cook to al-dente according to package instructions, then drain.10 oz dry rotini pasta
- Meanwhile, bring a large pan to medium heat and add the butter. Once melted, add in the yellow onion, season with kosher salt & let cook for about 3-4 minutes. Add in garlic and cook for 1 more minute, until fragrant. Add in the flour, and stir constantly for about 1 minute to cook off the flour.4 tbsp unsalted butter, ½ medium yellow onion, 4 garlic cloves, ¼ cup gluten free 1-to-1 flour
- Gradually add in the milk a few tablespoons at a time, stirring well after each addition. Repeat with the broth. Season the white sauce with dijon mustard and a generous amount of kosher salt & black pepper.2 cups milk, ½ cup broth of choice, 1 tsp dijon mustard, kosher salt & black pepper
- Add in the broccoli & carrots and stir so that the broccoli is mostly submerged in the sauce. Allow the sauce to come to a gentle boil, then reduce the heat to medium-low and let simmer, stirring often to prevent scorching, until the broccoli is tender, about 5-6 minutes.3 cups finely chopped broccoli florets, ½ cup grated or matchstick carrots
- Add in the grated cheddar & parmesan and stir until melted. Taste and adjust kosher salt & black pepper. Then, add in the cooked pasta and toss to coat. Enjoy!6 oz freshly grated sharp cheddar cheese, 1 oz freshly grated parmesan cheese, kosher salt & black pepper
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.