Broccoli Cheddar Pasta

Quick, easy, cheesy and ready in about 30 minutes, this broccoli cheddar pasta is sure to be a hit. It satisfies the craving of mac and cheese but in a lighter and more veggie packed form!

There’s nothing I love more than a creamy and cheesy pasta that doesn’t leave you feeling heavy and weighed down. Mac and cheese is my ultimate comfort food, but sometimes you need something a little bit lighter and a lot more veggie packed!

This broccoli cheddar pasta comes together in less than 30 minutes, is naturally gluten free, inexpensive and made with pantry staple ingredients. It’s totally kid friendly but you can also add in or serve alongside some chicken breasts for added protein. If you love this recipe, try my chicken pot pie pasta or creamy cauliflower pasta next.

How to make broccoli cheddar pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions.

During the final 90 or so seconds of cooking, add in the broccoli to the pot and let blanch with the pasta. I like to chop the broccoli in various sizes- some very small, some a bit larger. Drain and set aside.

In another pot, melt the butter over medium heat and add the garlic. Saute for 1-2 minutes or until just golden.

Add in the flour and whisk until well combined. Mix in the spices, salt, pepper and broth. Reduce heat to low and slowly add in the half and half.

Whisk in the cheddar and parmesan cheese and remove from heat. Continue whisking until the cheese has melted and the sauce is thick.

Stir in the pasta and broccoli until well coated. Garnish with extra black pepper and enjoy! Try my gluten free vodka pasta or gluten free alfredo next!

Key ingredients & swaps

Pasta. I used brown rice pasta to keep it gluten free of course, I love the brand Jovial, but you can use whatever you like here! I opted for penne, but since the sauce is cheesy, you can use shells or elbows to give it that mac and cheese feel.

Broccoli. I used fresh broccoli, but frozen will work just as well! The broccoli gets blanched with the pasta so it cooks super quickly.

Cheddar. I suggest a sharp shredded cheddar cheese here. Pre shredded cheeses don’t usually melt quite as well, so for best results, I like to use a block of cheese that I shred myself.

Parmesan. This will just balance out the flavor and add a nice richness to the sauce.

Half & half. I opted for half and half over heavy cream to lighten things up a bit, but if you want more of a richness, you can definitely use heavy cream.

Flour. A little bit of flour will help thicken the sauce! I used gluten free all purpose baking flour from Bob’s Red Mill.

How to store

One prepared, this broccoli cheddar pasta will keep in the fridge for up to 3 days. I suggest reheating on the stove with a splash of milk so the sauce gets nice and creamy again. If you’re using gluten free pasta, it can fall apart a bit when you reheat it, but the flavor will still be delicious!

I have not tried freezing this recipe, but I do think it would be ok! Just be sure to let it cool completely, then transfer to an air tight container and store in the freezer for up to 1 month. Let thaw, then reheat until warm!

Variations

More veggies. We already have four cups of broccoli in here, but if you really want to get your veggies in, you can add in a cup or so of peas. I just use frozen peas and add them into the pasta water with the broccoli.

Different cheese. If you aren’t feeling the parmesan, you can definitely omit that or add in some shredded mozzarella to balance out the flavors.

Add pesto. Might sound odd but a spoonful or two of pesto pairs so well with the other flavors in the dish! I suggest mixing it into the dish at the end when you add in the pasta and broccoli.

More vegetarian dinner recipes!

• Teriyaki Tofu
• Baked Sesame Tofu
• Vegan Vodka Pasta
• Sesame Chickpeas

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