Imported from the web

One Pot Broccoli and Cheddar Rigatoni

Name: One Pot Broccoli and Cheddar Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Rigatoni pasta (uncooked); 3 tbsp Butter; 4 Garlic (cloves, minced); 4 cup Chicken broth (Low-sodium recommended); Salt (to taste); Black pepper (to taste); 1 tsp Garlic powder; 1 tsp Onion powder; 1 cup Heavy cream (room temperature); 2.5 cup Cheddar cheese (hand-shredded); 3 cup Broccoli florets (steamed until tender)

Recipe by Al Dente Diva

Imported by Harlee Delker on SeeMeCook

Tender rigatoni and broccoli are cooked in a savory, creamy cheddar sauce in one skillet. Freshly shredded cheese and gentle heat help make the sauce smooth and rich.

6 servings30 minAmerican

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Ingredients

1 lb Rigatoni pasta (uncooked)
3 tbsp Butter
4 Garlic (cloves, minced)
4 cup Chicken broth (Low-sodium recommended)
Salt (to taste)
Black pepper (to taste)
1 tsp Garlic powder
1 tsp Onion powder
1 cup Heavy cream (room temperature)
2.5 cup Cheddar cheese (hand-shredded)
3 cup Broccoli florets (steamed until tender)

Steps

1
Melt the butter in a large, deep skillet over medium heat.
2
Add the minced garlic and sauté for about 30 seconds to 1 minute, stirring frequently, until fragrant.
3
Add the uncooked rigatoni and chicken broth to the skillet. Season with salt, black pepper, garlic powder, and onion powder, then stir everything together.
4
Bring the broth to a boil, then reduce the heat to a gentle simmer. Cover the skillet and cook until the pasta is tender, stirring occasionally so nothing sticks to the bottom. Add a splash of additional broth or water if the pasta needs more liquid before it is finished cooking.
5
Once the pasta is tender, reduce the heat to low and slowly stir in the room-temperature heavy cream until combined.
6
Gradually add the freshly shredded cheddar, stirring a little at a time until it is completely melted and the sauce is smooth and creamy. Keep the heat low so the cheese does not separate.
7
Gently stir in the steamed broccoli until evenly distributed throughout the pasta.
8
Taste the sauce and adjust the salt, pepper, garlic powder, and onion powder as needed.
9
Let everything cook together over low heat for another 1–2 minutes, stirring gently, until the sauce has thickened and coats the rigatoni. Remove from the heat and serve warm.

Notes

Frozen broccoli can be used; steam according to package directions, drain excess moisture, then stir it in at the end. For the smoothest sauce, shred cheddar from a block and keep the heat low after adding the cream and cheese. Store leftovers airtight in the refrigerator for 3–4 days. Reheat in a skillet over low heat with a splash of milk, cream, or chicken broth, or microwave individual portions in short intervals, stirring between intervals.