Hungry for something quick, cheesy, and filling? These Cheddar Broccoli Noodles are ready in under 30 minutes and are sure to be loved by the whole family!
Cheddar broccoli noodles are a cozy, family-friendly comfort dish that combines tender pasta with crisp-tender broccoli in a rich, creamy cheddar cheese sauce. The sharp, melty cheese coats every bite, while the broccoli adds a fresh, slightly earthy balance that keeps the dish from feeling too heavy. Simple pantry ingredients come together quickly, making it perfect for busy weeknights or an easy meatless meal.
For more easy pasta recipes you have to check out my Cajun Chicken Pasta, Sun Dried Tomato Penne Pasta, and Cacio e Pepe.
Table of Contents
Why I Love This White Cheddar Pasta
- The entire dish is made in one pot, minimizing cleanup and making it even more appealing for weeknight dinners.
- This recipe uses common pantry staples that are relatively inexpensive making this recipe easy and affordable.
- Cheddar Broccoli Noodles reheats well, making it perfect for meal prepping or enjoying leftovers the next day.
Recipe Ingredients
Sharp Cheddar Cheese – Extra sharp cheddar enhances the cheesy flavor.
Broccoli Florets – Add a fresh, earthy taste and crunchy texture.
Dry Mustard – Adds a subtle tang and sharpness to the dish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Sneak in More Veggies – Incorporate other veggies like sautéed mushrooms, bell peppers, spinach, or peas along with the broccoli to add more nutrition and texture.
Add Chicken for Protein – Toss in cubed, cooked chicken for a heartier version of the dish. The chicken will blend well with the creamy cheddar sauce and broccoli.
How to Make Cheddar Broccoli Noodles
Step 1: Fill a Dutch oven or heavy-bottom stock pot with water, and bring it to a boil. Add the pasta and cook according to the package directions. Drain, rinse with cold water, and transfer to a large bowl.
Step 2: In a glass measuring cup, heat the 2 cups of milk for 45 seconds on HIGH in the microwave, and set aside.
Step 3: Return the pot to low heat, melt the butter, and then whisk in the flour. Bring the heat up to medium and cook for 1-2 minutes, or until the mixture begins to bubble (but not brown). Add 1½ cups of the warm whole milk and whisk to combine. Bring the mixture to a boil; it will thicken substantially.
Step 4: Add the salt and spices, and continue whisking. Turn the heat down to low and add the grated cheeses, stirring constantly until they have melted into the sauce. Stir in the remaining ½ cup of milk.
Step 5: Add the cooked pasta and steamed broccoli, and stir to coat. Serve immediately.
Expert Tips
Don’t Overcook the Broccoli – Steam the broccoli just until it’s tender but still slightly crisp to prevent it from becoming mushy. If using Ziploc steam bags, follow the bag’s recommended time carefully to maintain the perfect texture. Overcooked broccoli can water down your sauce, affecting the overall consistency and flavor.
Whisk the Roux Thoroughly – When cooking the flour and butter, whisk continuously for at least 2 minutes to avoid a raw flour taste and ensure a smooth sauce.
Use Pasta Water to Adjust Sauce – If the sauce is too thick, add a splash of reserved pasta water to loosen it. The starchy water helps maintain a smooth, creamy consistency.
FAQs
Mini shells, gnocchetti, or other pasta shapes like rotini, fusilli pasta, or macaroni work great. These shapes help hold the creamy cheese sauce, making each bite more flavorful and satisfying.
It’s best to shred your own cheese as pre-shredded cheese contains additives that prevent it from melting smoothly, which can affect the creaminess of the sauce. However, if you are in a pinch you can use pre-shredded.
Storage Info
STORE Cheddar Broccoli Noodles in an airtight container in the fridge for 2-3 days. I don’t recommend freezing Cheddar Broccoli Noodles because the dairy-based sauce can separate and become grainy when thawed, affecting the texture.
To REHEAT, warm gently on the stovetop with a splash of milk to restore the creaminess, or microwave in 30-second intervals, stirring occasionally for even heating.
More Tasty Broccoli Recipes to Try
Cheddar Broccoli Noodles Recipe
Ingredients
- 1 lb mini shells or gnocchetti *
- 1 head broccoli - steamed and chopped
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk - warmed
- 1/2 tsp salt (more to taste)
- 1/2 tsp pepper (more to taste)
- 1/4 tsp paprika - heaping
- 1/8 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp dry mustard
- 1 cup white cheddar cheese - grated
- 1 cup sharp or extra sharp white cheddar cheese - grated
Instructions
- Fill a Dutch oven or heavy-bottom stock pot with water, and bring it to a boil. Add the pasta and cook according to the package directions. Drain, rinse with cold water, and transfer to a large bowl.
- In a glass measuring cup, heat the 2 cups of milk for 45 seconds on HIGH in the microwave, and set aside.
- Return the pot to low heat, melt the butter, and then whisk in the flour. Bring the heat up to medium and cook for 1-2 minutes, or until the mixture begins to bubble (but not brown). Add 1½ cups of the warm whole milk and whisk to combine. Bring the mixture to a boil; it will thicken substantially.
- Add the salt and spices, and continue whisking. Turn the heat down to low and add the grated cheeses, stirring constantly until they have melted into the sauce. Stir in the remaining ½ cup of milk.
- Add the cooked pasta and steamed broccoli, and stir to coat. Serve immediately.
This is the kind of dinner I’m happy to make again during the week.
Amazing recipe. Turned out great and super easy. Love it! 2 thumbs up!
Thanks Marilyn!
This is my idea of a perfect weeknight meal!