Description
A creamy, comforting one pot meal that combines tender pasta, fresh broccoli, and a lighter cheese sauce for a simple yet satisfying dish.
Ingredients
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Elbow macaroni or small pasta shells – 8 ounces (225 g)
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Fresh broccoli florets – 2 cups (200 g)
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Water or low-sodium vegetable broth – 2½ cups (600 ml)
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Milk – 1½ cups (360 ml)
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Shredded sharp cheddar cheese – 1½ cups (170 g)
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Shredded mozzarella cheese – ½ cup (60 g)
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Olive oil – 1 tablespoon
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Garlic powder – ½ teaspoon
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Onion powder – ½ teaspoon
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Salt – ¾ teaspoon
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Black pepper – ¼ teaspoon
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Mustard powder (optional) – ¼ teaspoon
Instructions
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Add pasta, water or broth, olive oil, salt, garlic powder, onion powder, and black pepper to a large pot.
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Bring to a boil, then simmer for 7–8 minutes, stirring occasionally.
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Add broccoli and cook for 3–4 more minutes until pasta is tender.
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Lower heat and stir in milk until creamy.
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Add cheddar and mozzarella, stirring until melted and smooth.
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Adjust seasoning and serve warm.
Notes
For a thinner sauce, add extra milk a little at a time. Stir continuously when adding cheese to keep the sauce smooth and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes