Cheese Pasta
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
520 kcal
-
Course
Side Dish, Main Course
Cheese Pasta
Description
This recipe mixes a sauce base of chicken broth, half and half, a halved chicken bouillon cube, hot sauce, and dried herbs and spices like garlic powder, oregano, basil, mustard powder, parsley, and onion powder, which bring a nuanced flavor to the creamy sauce. Butter and flour form a roux that thickens the sauce when the broth mixture is added, then finely chopped broccoli is stirred in to cook thoroughly.
Gemelli pasta is boiled separately until al dente before combining with the cheese sauce, which includes shredded cheddar and grated Parmesan stirred in at low heat to prevent splitting. The sauce thickens further on standing, coating the pasta evenly. The broccoli adds visual interest and mild vegetable flavor integrated into the dish.
Ideal for a satisfying dinner, this Cheese Pasta can accommodate different pasta shapes and cheese preferences, with stored leftovers suitable for refrigeration or freezing. Careful addition of cheese at moderate heat prevents grainy texture, and variations in broccoli size alter its integration and mouthfeel.
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 onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon 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
- Use finely chopped broccoli cooked in the sauce for even tenderness or add larger chunks boiled with the pasta near the end of cooking for more texture.
- Grating cheese from blocks provides better melt and flavor compared to pre-shredded varieties.
- Add the cheese to the sauce over low heat to avoid dairy separation and grainy texture.
- Frozen leftovers freeze well up to 3 months; store in airtight container and reheat gently.
- Use any short pasta shape like gemelli, rotini, or penne for suitable results.
- The hot sauce enhances flavor subtly without spiciness, but can be adjusted or omitted as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
