One Pot Broccoli Cheddar Pasta (Print version)
Creamy one pot broccoli cheddar pasta with tender shells, fresh broccoli, and sharp cheddar, ready in about 30 minutes.
# Ingredients:
For the pasta
01 -
2 tablespoons (28 g) unsalted butter
02 -
1 small yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
1 teaspoon dry mustard powder
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/4 teaspoon black pepper
07 -
12 oz (340 g) small shell pasta
08 -
3 cups (720 ml) low-sodium vegetable broth
09 -
1 1/2 cups (360 ml) whole milk
10 -
1/2 cup (120 ml) water, plus more as needed
11 -
4 cups (280 g) small fresh broccoli florets and peeled chopped stems
For finishing
12 -
2 cups (225 g) freshly shredded sharp cheddar cheese
13 -
1/4 cup (25 g) finely grated parmesan cheese
14 -
1 teaspoon lemon juice, optional
15 -
Extra black pepper, for serving
# Instructions:
01 -
Melt the butter in a wide Dutch oven or deep skillet over medium heat. Add the onion, salt, and pepper, then cook for 3-4 minutes until softened but not browned.
02 -
Stir in the garlic and mustard powder. Cook for 30-60 seconds, just until fragrant.
03 -
Add the pasta, vegetable broth, milk, and water. Bring to a gentle simmer, then cook for 7 minutes, stirring often and scraping the bottom of the pot.
04 -
Stir in the broccoli. Continue simmering for 5-7 minutes, until the pasta is al dente and the broccoli is tender. Add a splash of water or broth if the pot looks dry.
05 -
Remove the pot from the heat. Stir in the cheddar and parmesan by handfuls until smooth and creamy. Add lemon juice if using, then taste and adjust salt and pepper.
06 -
Let the pasta stand for 3 minutes so the sauce thickens slightly. Serve warm with extra black pepper.
# Good to know:
01 -
Best served right after cooking while the sauce is loose and creamy.
02 -
If reheating, add milk or broth a tablespoon at a time to loosen the sauce.
03 -
Use freshly shredded cheddar for the smoothest melt.