# Broccoli Cheddar Pasta

> Creamy mornay sauce with sharp cheddar, parmesan, and tender broccoli.

Recipe page: https://goodguteats.com/recipes/broccoli-cheddar-pasta/

- Makes: 4 servings, 1 bowl each
- Category: Main course
- Cuisine: American
- Methods: Stovetop, One-Pot, Instant Pot

## Stovetop

Total time: ~35m.

### Nutrition

Per serving, estimated from the ingredients: 728 calories, 31 g protein, 82 g carbs, 31 g fat, 6 g fiber.

### Ingredients (for 4 servings)

- 12 oz Pasta (Generic)
  - Tip: Shells and fusilli catch sauce best. Penne and cavatappi also work well.
- 1 lb Broccoli
  - Tip: Cut florets bite-sized. Use the stalks too. Peel and dice them small.
- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 2 tbsp All-Purpose Flour
- 2 cup Whole Milk
  - Tip: Lactose-free whole milk works identically here.
- 6 oz Sharp Cheddar Cheese
  - Tip: Block cheddar, grate yourself. Pre-shredded has anti-caking agents that make sauces grainy.
- 1 oz Parmesan Cheese
- ½ tsp Ground Mustard
- 1 pinch Nutmeg
- Black Pepper
- ½ Lemon
- to taste Red Pepper Flakes
- to taste Fresh Parsley

### Steps

1. Bring a large pot of salted water to a rolling boil. (~8m)
2. Add 12 oz Pasta Cook until the pasta is nearly tender. (~6m)
3. Add 1 lb Broccoli to the same pot and cook until the pasta is still firm at the center. (~3m)
4. Reserve 1 cup pasta water. Drain Pasta and Broccoli. (~2m)
5. In the same pot over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~2m)
6. Whisk in 2 T All-Purpose Flour Cook until it smells biscuity, not raw. (~2m)
7. Gradually whisk in 2 C Milk a splash at a time. Bring to a gentle simmer until thickened. (~4m)
8. Remove from heat. (~1m)
9. Stir in 6 oz Cheddar Cheese, 1 oz Parmesan Cheese, ½ tsp Ground Mustard, and 1 pinch Nutmeg until smooth. (~2m)
10. Add Pasta and Broccoli back to the sauce and toss to coat. (~2m)
11. Season with Black Pepper (~1m)
12. Finish with ½ Lemon (~1m)
13. Top with Red Pepper Flakes Scatter Fresh Parsley on top. (~1m)

## One-Pot

Total time: ~27m.

### Nutrition

Per serving, estimated from the ingredients: 728 calories, 31 g protein, 82 g carbs, 31 g fat, 6 g fiber.

### Ingredients (for 4 servings)

- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- 2 tbsp All-Purpose Flour
- 2 cup Whole Milk
  - Tip: Lactose-free whole milk works identically here.
- 12 oz Pasta (Generic)
  - Tip: Shells and fusilli catch sauce best. Penne and cavatappi also work well.
- 1 lb Broccoli
  - Tip: Cut florets bite-sized. Use the stalks too. Peel and dice them small.
- 6 oz Sharp Cheddar Cheese
  - Tip: Block cheddar, grate yourself. Pre-shredded has anti-caking agents that make sauces grainy.
- 1 oz Parmesan Cheese
- ½ tsp Ground Mustard
- 1 pinch Nutmeg
- Black Pepper
- ½ Lemon
- to taste Red Pepper Flakes
- to taste Fresh Parsley

### Steps

1. In a large pot over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil (~2m)
2. Whisk in 2 T All-Purpose Flour Cook. (~2m)
3. Gradually whisk in 2 C Milk and 2 cups water. Bring to a boil. (~4m)
4. Add 12 oz Pasta Reduce heat to medium-low. Stir frequently. (~10m)
5. When pasta is 3/4 done, add 1 lb Broccoli on top. Cover. (~3m)
6. Remove from heat. (~1m)
7. Stir in 6 oz Cheddar Cheese, 1 oz Parmesan Cheese, ½ tsp Ground Mustard, and 1 pinch Nutmeg until smooth. (~2m)
8. Season with Black Pepper (~1m)
9. Finish with ½ Lemon (~1m)
10. Top with Red Pepper Flakes Scatter Fresh Parsley on top. (~1m)

Fewer dishes: pasta cooks directly in the sauce liquid.

## Instant Pot

Total time: ~12m.

### Nutrition

Per serving, estimated from the ingredients: 713 calories, 30 g protein, 79 g carbs, 31 g fat, 6 g fiber.

### Ingredients (for 4 servings)

- 12 oz Pasta (Generic)
  - Tip: Shells and fusilli catch sauce best. Penne and cavatappi also work well.
- 1 lb Broccoli
  - Tip: Cut florets bite-sized. Use the stalks too. Peel and dice them small.
- 2 cup Whole Milk
  - Tip: Lactose-free whole milk works identically here.
- 2 tbsp Unsalted Butter
- 1 tbsp Garlic-Infused Olive Oil
- ½ tsp Ground Mustard
- 1 pinch Nutmeg
- 6 oz Sharp Cheddar Cheese
  - Tip: Block cheddar, grate yourself. Pre-shredded has anti-caking agents that make sauces grainy.
- 1 oz Parmesan Cheese
- Black Pepper
- ½ Lemon
- to taste Red Pepper Flakes
- to taste Fresh Parsley

### Steps

1. Add to the Instant Pot and stir: 12 oz Pasta 1 lb Broccoli 2 C Milk 2 T Butter 1 T Garlic-Infused Olive Oil ½ tsp Ground Mustard 1 pinch Nutmeg Add 1 1/2 cups water. (~2m)
2. Seal lid. Set to HIGH pressure. (~1m)
3. Pressure cook on HIGH. (~3m)
4. Quick release pressure. (~1m)
5. Open lid. Stir in 6 oz Cheddar Cheese 1 oz Parmesan Cheese and a splash of milk if needed until smooth. (~2m)
6. Season with Black Pepper (~1m)
7. Finish with ½ Lemon (~1m)
8. Top with Red Pepper Flakes Scatter Fresh Parsley on top. (~1m)

Hands-off comfort food: just dump, seal, and stir in cheese at the end.

Recipes, not medical advice.