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Cheddar broccoli noodles served on a plate with a sprinkle of cheese.

Cheddar Broccoli Noodles

A comforting dish combining tender pasta, fresh broccoli, and a creamy cheese sauce, perfect for quick dinners or side dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 250 g pasta (elbow, penne, or shells)
  • 2 cups broccoli florets (fresh or frozen, bite-sized)
Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic (minced)
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1.5 cups shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese (optional, for extra flavor)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (optional)

Method
 

Cook Pasta and Broccoli
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. In the last 2 to 3 minutes, add the broccoli to the same pot. Drain and set aside.
Make the Cheese Sauce
  1. In a saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Whisk in flour and cook for 1 minute to form a paste. Gradually pour in the milk, whisking constantly to avoid lumps. Simmer until the sauce thickens, about 3 to 5 minutes. Stir in cheddar and Parmesan until melted and smooth. Season with salt, pepper, and paprika.
Combine
  1. Add the drained pasta and broccoli to the sauce. Toss gently until everything is well coated.
Serve
  1. Serve warm, optionally topped with extra cheese or a sprinkle of black pepper.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding a splash of milk if needed. Adjust seasoning to taste, and feel free to mix in other veggies like spinach or cauliflower for extra nutrition.