Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne or fusilli work well)
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk or plant-based alternative
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: breadcrumbs, red pepper flakes, chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. During the last 2 minutes, add the broccoli florets. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in flour, garlic powder, salt, and pepper, cooking about 1 minute until bubbly.
- Gradually pour in milk, whisking constantly until the sauce thickens, approximately 3-5 minutes.
- Remove from heat and stir in cheddar and Parmesan cheeses until melted and smooth.
- Add the cooked pasta and broccoli into the cheese sauce, stirring to coat evenly. Transfer to a greased baking dish.
- Optional: sprinkle breadcrumbs or extra cheese on top. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden brown.
Notes
- You can substitute with different cheeses like mozzarella or vegan cheese for dairy-free options.
- This dish is versatile; add grilled chicken or sautéed shrimp for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg