Broccoli Cheddar Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender pasta and broccoli in a creamy, sharp cheddar sauce. A comforting, kid-friendly dinner that sneaks in vegetables and comes together in one pot in 25 minutes.
By Mia HartwellUpdated January 6, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Creamy cheddar pasta with a serving of broccoli
- One pot, ready in 25 minutes
- A kid-friendly way to eat more vegetables
- Budget-friendly comfort food
Broccoli Cheddar Pasta
26 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 540kcal
- Protein
- 21g
- Carbs
- 60g
- Fat
- 24g
- Fiber
- 5g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Cook the pasta in salted water, adding the broccoli florets for the last 3 minutes. Drain together.
- 2
In the same pot, melt the butter over medium heat, whisk in the flour, and cook 1 minute.
- 3
Gradually whisk in the milk and simmer 3-4 minutes until thickened into a smooth sauce.
- 4
Reduce the heat to low and stir in the cheddar, garlic powder, and mustard powder until melted and creamy.
- 5
Return the pasta and broccoli and toss to coat. Season with salt and pepper.
- 6
Serve immediately while creamy.
Pro Tips for the Best Results
- Cook the broccoli right in the pasta water for the last few minutes to save a pot.
- Shred the cheese yourself; pre-shredded cheese has starch that makes the sauce grainy.
- Add the cheese off the boil, over low heat, so the sauce stays silky.
- Cook the flour for a minute before adding milk so the sauce doesn't taste pasty.
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How to Cook Broccoli Cheddar Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook pasta and broccoli together
Tossing the broccoli into the pasta water for the last few minutes cooks both at once and saves a pot. Pull them when the pasta is al dente and the broccoli is bright green and crisp-tender.
Make a smooth cheese sauce
A butter-and-flour roux thickened with milk is the base. Cooking the flour first removes any raw taste, and adding the milk gradually keeps the sauce lump-free and silky before the cheese goes in.
Melt the cheese gently
Pull the pot off the boil before stirring in freshly shredded cheddar — high heat makes cheese sauces grainy or oily. Stir until smooth, fold in the pasta and broccoli, and serve right away while it's at its creamiest.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk to restore the creaminess. Cheese sauces can turn grainy if frozen.
Serving Suggestions
This broccoli cheddar pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen broccoli?+
Yes. Add it to the pasta water for the last few minutes, or steam separately and stir in; drain well so it doesn't water down the sauce.
How do I reheat it creamy?+
Reheat gently with a splash of milk, stirring, to bring the cheese sauce back together.
Can I add protein?+
Diced ham, grilled chicken, or crispy bacon all pair well with broccoli cheddar pasta.
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