This Cheesy and Creamy Broccoli Pasta is the kind of comfort food that never lets you down. It’s rich, velvety, and full of flavor, with tender pasta coated in a luscious cheese sauce and plenty of bright, slightly crisp broccoli. Best of all? It comes together in under 30 minutes, making it a lifesaver for busy weeknights or when you’re just craving something warm and satisfying with minimal effort.

Why You’ll Love This Recipe

Fast and Fuss-Free: Ready in less than half an hour, with just one pot if you plan it right. No complicated steps, no fancy ingredients.
Ultra-Creamy: The sauce is luxuriously smooth and loaded with cheesy goodness. It clings to every noodle, delivering flavor in every bite.
Family Favorite: Kids love it, adults ask for seconds. It’s hearty, cozy, and totally satisfying.
Nutritious Boost: Broccoli adds color, texture, and a healthy punch to this cheesy pasta. A great way to sneak in those greens!

Ingredients You’ll Need

Let’s talk about the simple ingredients that bring this creamy magic to life:

Pasta: Short pasta like penne, fusilli, or shells works best as they trap the sauce beautifully.
Broccoli: Use fresh florets for the best texture, but frozen broccoli will do in a pinch—just be sure to thaw and drain well.
Butter: For the base of the sauce, it adds richness and depth.
Garlic: Just a touch, finely minced, to bring warmth and flavor to the sauce.
Flour: This thickens the sauce into a silky consistency.
Milk: Whole milk is best for creaminess, but any milk will work. Even unsweetened non-dairy milk can be substituted.
Cheddar Cheese: Sharp cheddar melts beautifully and adds a bold, tangy flavor.
Parmesan Cheese: Adds a salty, nutty edge that takes the sauce to another level.
Salt and Pepper: Essential for balancing the flavors—taste and adjust as needed.
Nutmeg (optional): Just a pinch adds warmth and depth to the creamy sauce.

Variations

Make this dish your own with a few tweaks:

Protein Boost: Stir in shredded rotisserie chicken, crispy bacon, or sautéed shrimp for a heartier meal.
Extra Veggies: Add sautéed mushrooms, peas, or spinach for more veggie power.
Spicy Touch: Mix in a bit of crushed red pepper flakes or a splash of hot sauce for heat.
Cheese Swap: Try gruyère, mozzarella, or fontina for different flavor profiles.
Vegan Option: Use plant-based milk, vegan butter, and a vegan cheese alternative—there are some great ones out there now!

How to Make Cheesy and Creamy Broccoli Pasta

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. In the last 3–4 minutes of cooking, toss in the broccoli florets. When the pasta is al dente and the broccoli is tender but still vibrant green, drain and set aside.

Step 2: Make the Cheese Sauce

In the same pot, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute, whisking constantly to form a roux.

Step 3: Add Milk and Simmer

Slowly whisk in the milk, making sure there are no lumps. Let it simmer for 4–5 minutes until it starts to thicken.

Step 4: Stir in the Cheese

Lower the heat and stir in the cheddar and parmesan cheese until melted and smooth. Add a pinch of nutmeg if you like. Season with salt and pepper to taste.

Step 5: Combine and Serve

Add the cooked pasta and broccoli to the cheese sauce. Toss everything together until well coated. Serve immediately while it’s hot and gooey.

Pro Tips for Making the Recipe

Don’t Overcook the Broccoli: You want it bright green with a bit of bite—it adds a nice contrast to the creamy sauce.
Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly grated cheese melts like a dream.
Reserve Pasta Water: Before draining, scoop out a cup of pasta water. You can use a splash to loosen the sauce if needed.
Low and Slow with the Cheese: Melt the cheese over low heat to avoid a gritty texture.

How to Serve

This dish is fantastic all on its own, but if you’re looking to round out the meal:

Garnishes:

Top with a sprinkle of extra parmesan, a twist of black pepper, or even a few red pepper flakes for a little kick.

Sides:

Pair it with a crisp green salad dressed with lemon vinaigrette or a slice of crusty garlic bread to mop up any extra sauce.

Protein Pairing:

Serve alongside grilled chicken, pan-seared salmon, or a few slices of roasted turkey breast.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, but it’s still delicious.

Freezing

This pasta isn’t the best candidate for freezing due to the dairy in the sauce, which can separate. If you do freeze it, be sure to reheat gently with added milk to bring the sauce back together.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce and stir until creamy again.

FAQs

Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just thaw it completely and pat dry before adding to prevent the sauce from getting watery.

What’s the best type of cheese to use?
Sharp cheddar and parmesan are classic, but you can get creative. Gruyère adds nuttiness, and mozzarella brings stretchy goodness. Avoid overly soft cheeses like brie or goat cheese for this dish.

Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free pasta and substitute the flour with a gluten-free all-purpose blend or cornstarch.

How can I make the sauce creamier?
For an ultra-luxurious sauce, stir in a splash of heavy cream or a spoonful of cream cheese along with the cheddar.

Final Thoughts

This Cheesy and Creamy Broccoli Pasta is everything you want in a weeknight dinner—simple, soul-warming, and downright delicious. Whether you’re feeding picky kids, carb-loving adults, or just yourself after a long day, this recipe delivers big flavor with minimal effort. Go ahead, give it a try—you’re going to love every cheesy, broccoli-packed bite!

Cheesy and Creamy Broccoli Pasta Recipe