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This one-pot cheddar broccoli pasta is the answer to your busy weeknight dinner needs. Creamy, cheesy, and full of flavor, it’s made in just 20 minutes using pantry staples and a handful of fresh ingredients. With tender pasta and broccoli cooked in the same pot, it’s a comforting dish the whole family will love—especially picky eaters.
Why You’ll Love This Recipe
Everything cooks in one pot for minimal cleanup.
A rich, creamy cheddar sauce adds irresistible flavor.
Kid-friendly, picky-eater-approved.
Ready in 20 minutes from start to finish.
Made with affordable ingredients you likely already have.
Easily customizable with extra veggies or proteins.
Ingredients
12 oz small pasta (elbows, shells, or rotini work well)
2 cups broccoli florets, cut into bite-sized pieces
2 tablespoons butter or olive oil
1 small onion, diced
2 garlic cloves, minced
3 cups milk (dairy or unsweetened plant-based)
8 oz sharp cheddar cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of paprika or nutmeg for extra flavor
Instructions
Step 1 – Sauté the Aromatics
In a large deep skillet or pot, melt butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Step 2 – Add Pasta and Milk
Add the dry pasta and milk directly into the pot. Stir to combine and bring to a gentle simmer.
Step 3 – Cook Pasta and Broccoli
Cook for about 8 minutes, stirring occasionally. When the pasta is nearly al dente, stir in the broccoli. Continue cooking for 3–5 more minutes, until the broccoli is tender and the pasta is fully cooked.
Step 4 – Add Cheese and Finish
Reduce heat to low. Slowly stir in the shredded cheddar cheese until melted and the sauce is smooth and creamy. Season with salt, pepper, and any optional spices. Serve immediately while hot.
Recipe Tips
Freshly shredded cheese melts more smoothly than pre-packaged cheese.
Stir often to prevent sticking and ensure even cooking.
If the sauce gets too thick, add a splash of milk.
Taste and adjust seasoning before serving.
Variations
Add Protein:
Mix in shredded chicken, canned white beans, or sautéed mushrooms for extra nutrition.
Extra Veggies:
Add peas, spinach, bell peppers, or zucchini.
Spice It Up:
Try chili flakes or a splash of hot sauce for a bold flavor boost.
Dairy-Free Option:
Use plant-based milk and vegan cheese to make it dairy-free.
Gluten-Free Version:
Substitute with gluten-free pasta and check that all ingredients are certified gluten-free.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat:
Warm in a pan over medium-low heat or microwave in short bursts, adding a splash of milk to loosen the sauce.
Freezer:
Freeze in individual portions for up to 2 months. Thaw in the fridge overnight and reheat gently.
Nutrition (Approximate per serving)
Calories: 430
Protein: 15g
Carbs: 50g
Fat: 20g
Fiber: 3g
Frequently Asked Questions
Can I use frozen broccoli?
Yes, just thaw it slightly before adding, or add it during the last 5 minutes of cooking.
What’s the best pasta shape for this dish?
Small pasta like shells, rotini, or elbows hold the sauce well.
Can I use water instead of milk?
Milk provides creaminess. You can mix water with a bit of cream or plant-based milk if needed.
Can I make it ahead of time?
Yes. Store the pasta and sauce together, and reheat with extra milk to revive the creamy texture.
Serving Suggestions
A fresh side salad with vinaigrette for balance.
Roasted or steamed vegetables for a veggie-rich plate.
Garlic bread or whole wheat rolls for a classic comfort pairing.
Final Thoughts
This one-pot cheddar broccoli pasta is the kind of recipe that saves your evening. With simple steps, affordable ingredients, and big flavor, it checks every box for a reliable weeknight meal. Whether you’re feeding kids, meal prepping for the week, or just want a bowl of something warm and cheesy, this is the dish to turn to—every single time.
