Easy Broccoli Cheddar Pasta

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.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

cutting board
knife
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

*NOTE: It's important that you cut each broccoli floret down into even smaller pieces (see photos & video for reference) to ensure that they cook quickly enough.

NUTRITION INFO: The nutrition information listed below is an estimate per serving & assumes that you use 2% milk and Banza's brown rice pasta.

Calories: 543kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Broccoli, carrots, Cheddar, Easy Dinner, Gluten Free, pasta

Nutrition