Cheese Pasta
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
520 kcal
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Course
Side Dish, Main Course
Cheese Pasta
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This Cheese Pasta recipe has savory pasta smothered in the most delicious broccoli cheese sauce! This 30-minute recipe makes a great side dish or meatless meal.
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Ingredients
Sauce
- 1 cup chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 tsp hot sauce I use Frank's hot sauce. Doesn't make it spicy.
- ½ teaspoon EACH: onion powder, garlic powder, oregano, basil, mustard powder, parsley
Pasta
- 3 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups broccoli very finely chopped. See notes.
- ½ lb. gemelli pasta see notes
- 1 cup cheddar cheese shredded
- 2 tablespoons Parmesan Cheese grated
Instructions
- Note: Ensure the broccoli is very finely chopped for this recipe to ensure it cooks through.
- Combine the chicken broth, half and half, 1/2 bouillon cube, hot sauce, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Begin boiling water for the pasta. Once a boil is reached, salt the water. (I use 1/2 tbsp. kosher salt.)
- Melt the butter in a large, high-walled skillet over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Add the chicken broth mixture from step 1 in small splashes, stirring continuously. Add the broccoli. Bring to a boil, then reduce to a simmer.
- Cover partially while you boil the pasta to al dente. Gently stir the pasta periodically throughout cooking. Drain once cooked.
- Reduce heat of the sauce to low and stir in the cheese until combined.
- Add the pasta and stir to combine. It will continue to thicken and absorb the sauce upon standing. Serve!
Notes
- Pro Tips
- Storage
- Nutritional Information
- Pasta: I used Gemelli pasta for this, but any kind will work! Rotini, Fusilli, Medium Shells, Macaroni, and even Penne are all good candidates!
- Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar and Belgioioso Parmesan for this recipe.
- Broccoli: If you prefer larger chunks of broccoli, boil it with the pasta during the last 4 minutes or so instead of cooking it in the sauce.
- Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Hot Sauce: The hot sauce is used as a flavor enhancer and can't be tasted outright, I use Frank's Hot Sauce.
- 📘 Find this recipe on page 194 of my 2nd cookbook, Let's Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
51g
(17%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
75mg
(25%)
Sodium
712mg
(30%)
Potassium
357mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
990IU
(20%)
Vitamin C
31mg
(34%)
Calcium
320mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 712mg | 30% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 31mg | 34% |
| Calcium | 320mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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