Broccoli Cheddar Pasta

Ingredients

• 2 tbsp Butter
• 3 cloves Garlic (Minced)
• 2.5 cups Chicken broth
• 2 cups Whole milk
• 1 cup Heavy whipping cream
• Black pepper (Season to taste; estimated amount 1/2 tsp)
• Salt (Season to taste; amount depends on the saltiness of the broth and bouillon)
• Onion powder (Season to taste; estimated amount 1 tsp)
• Garlic powder (Season to taste; estimated amount 1 tsp)
• Ground mustard (Season to taste; estimated amount 1 tsp)
• Smoked paprika (Season to taste; estimated amount 1 tsp)
• Chicken bouillon (Season to taste; estimated amount 1 tsp)
• 16 oz Small shell pasta
• 1 head Broccoli (Chopped; estimated edible yield about 450 g)
• 2 cups Sharp cheddar cheese (Shredded; estimated weight about 226 g)
• 0.5 cup Parmesan cheese (Finely grated; estimated weight about 50 g)

Steps

1. 1

   Melt the butter in a deep pan or pot over medium-high heat. Use a vessel large enough to hold the broth, dairy, pasta, and broccoli.

2. 2

   Add the minced garlic to the melted butter. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.

3. 3

   Pour in the chicken broth, whole milk, and heavy whipping cream. Season with black pepper, salt, onion powder, garlic powder, ground mustard, smoked paprika, and chicken bouillon. Stir to distribute the seasonings.

4. 4

   Add the small shell pasta and mix thoroughly so the shells are coated and submerged as much as possible.

5. 5

   Increase the heat to high and bring the liquid to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.

6. 6

   Once boiling, reduce the heat to medium-low. Cover the pan and simmer for 9 minutes, stirring often so the pasta cooks evenly and does not stick.

7. 7

   Add the chopped broccoli and toss it into the pasta and creamy liquid until evenly distributed.

8. 8

   Cover the pan again and simmer for about 3 minutes, or until the pasta and broccoli are tender. The pasta should be cooked through and the broccoli should be bright green and easily pierced with a fork.

9. 9

   Reduce the heat to low. Sprinkle in the sharp cheddar and Parmesan cheeses.

10. 10

    Stir thoroughly until both cheeses melt into the sauce and the pasta is creamy and evenly coated. Serve hot.

Notes

Seasonings were given as 'some' in the transcript, so adjust them to taste. Because the dish contains broth and chicken bouillon, taste before adding much salt. Stir frequently during simmering to prevent the dairy and pasta from scorching.

Nutrition per serving

• main
• pasta
• one-pot
• creamy
• vegetarian-optional
• family-friendly
• weeknight dinner