Description
This comforting Cheese Pasta recipe combines tender gemelli pasta with a creamy cheddar and Parmesan sauce infused with finely chopped broccoli and flavorful seasonings. Perfect for a quick weeknight dinner, it offers a delicious and cheesy way to enjoy a vegetable-packed pasta dish.
Ingredients
Scale
Sauce
- 1 cup chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 tsp hot sauce (Frank's Hot Sauce recommended)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp basil
- ½ tsp mustard powder
- ½ tsp parsley
Pasta and Add-ins
- 3 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups broccoli, very finely chopped
- ½ lb Gemelli pasta
- 1 cup shredded cheddar cheese (preferably extra sharp)
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare Sauce Base: In a large measuring cup with a spout, combine the chicken broth, half and half, ½ chicken bouillon cube, hot sauce, and all the dried seasonings. Set aside.
- Boil Water: Bring a large pot of water to a rolling boil. Add ½ tablespoon kosher salt to the boiling water to season it.
- Make Roux: In a large high-walled skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring continuously to avoid browning.
- Add Sauce Mixture and Broccoli: Gradually pour the sauce mixture into the roux in small splashes while stirring continuously to avoid lumps. Stir in the finely chopped broccoli. Bring the mixture to a boil, then reduce the heat to a simmer and partially cover the pan.
- Cook Pasta: While the sauce simmers, cook the gemelli pasta in the boiling salted water until al dente, stirring gently occasionally. Drain the pasta once cooked.
- Add Cheese to Sauce: Reduce the sauce heat to low. Stir in the shredded cheddar cheese and grated Parmesan until fully melted and combined, ensuring the sauce stays warm but not too hot to prevent graininess.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the cheese sauce. Stir well to combine, allowing the pasta to absorb the sauce as it stands.
- Serve: Serve the cheesy broccoli pasta warm immediately for best texture and flavor.
Notes
- The finely chopped broccoli ensures it cooks through evenly in the sauce; alternatively, for chunkier broccoli, boil it with the pasta during the last 4 minutes of cooking.
- Any short pasta shape works well such as rotini, fusilli, medium shells, macaroni, or penne.
- Grate cheese fresh from a block or wedge instead of using pre-shredded for better melt and flavor.
- Keep the sauce temperature low when adding cheese to prevent it from separating and becoming grainy.
- The hot sauce adds flavor depth without making the dish spicy, with Frank's Hot Sauce as a preferred choice.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Freezes and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
