The Cozy Cookbook is here! 
This Cheese Pasta has your choice of pasta smothered in a delicious broccoli cheese sauce! This 30-minute recipe makes a perfect side dish or meatless meal! It also pairs well with chicken, pork, beef, and more!
Be sure to try my Pasta Primavera and Beefaroni recipes next!
Cheese Pasta
When you need a meal on the table fast, this Cheese Pasta will do the trick every time. This incredible broccoli cheese sauce is so flavorful. And I like that the sauce isn’t all dairy, it’s 50% chicken broth. (Yum!)
It also takes just 30 minutes to throw together- you’ll be shocked! You can enjoy this as a side dish or add rotisserie or leftover chicken right into the sauce at the end!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Add butter/flour to a skillet and cook for 1-2 minutes. Add sauce mixture in small splashes, stirring continuously.
Add broccoli. Bring to a boil, then reduce to a simmer. Add the cheese over low heat.
Add cooked pasta and stir to combine. It will continue to thicken upon standing.
Pro Tips
- Pasta: I used Gemelli pasta for this, but any kind will work! Rotini, Fusilli, Medium Shells, Macaroni, and even Penne are all good candidates!
- Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar and Belgioioso Parmesan for this recipe.
- Broccoli: If you prefer larger chunks of broccoli, boil it with the pasta during the last 4 minutes or so instead of cooking it in the sauce.
- Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Hot Sauce: The hot sauce is used as a flavor enhancer and can’t be tasted outright, I use Frank’s Hot Sauce.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 12-inch Skillet– This is the one pictured in this recipe.
- Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier.
- 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
- Pasta Strainer– I have this one and love it.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
Try These Next
-
- Pasta Primavera
-
- Creamy Chicken Pasta
-
- Mushroom Chicken Pasta
-
- Taco Spaghetti
-
- Beef and Broccoli Ramen
-
- Beefaroni
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Tried This Recipe?
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Cheese Pasta
Ingredients
Sauce
- 1 cup chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 tsp hot sauce, I use Frank's hot sauce. Doesn't make it spicy.
- ½ teaspoon EACH: onion powder, garlic powder, oregano, basil, mustard powder, parsley
Pasta
- 3 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups broccoli, very finely chopped. See notes.
- ½ lb. Gemelli pasta, see notes
- 1 cup cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Note: Ensure the broccoli is very finely chopped for this recipe to ensure it cooks through.
- Combine the chicken broth, half and half, 1/2 bouillon cube, hot sauce, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Begin boiling water for the pasta. Once a boil is reached, salt the water. (I use 1/2 tbsp. kosher salt.)
- Melt the butter in a large, high-walled skillet over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Add the chicken broth mixture from step 1 in small splashes, stirring continuously. Add the broccoli. Bring to a boil, then reduce to a simmer.
- Cover partially while you boil the pasta to al dente. Gently stir the pasta periodically throughout cooking. Drain once cooked.
- Reduce heat of the sauce to low and stir in the cheese until combined.
- Add the pasta and stir to combine. It will continue to thicken and absorb the sauce upon standing. Serve!
Notes
- Pasta: I used Gemelli pasta for this, but any kind will work! Rotini, Fusilli, Medium Shells, Macaroni, and even Penne are all good candidates!
- Cheese: I use Cracker Barrel Extra Sharp Yellow Cheddar and Belgioioso Parmesan for this recipe.
- Broccoli: If you prefer larger chunks of broccoli, boil it with the pasta during the last 4 minutes or so instead of cooking it in the sauce.
- Grate the cheese from a block/wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Hot Sauce: The hot sauce is used as a flavor enhancer and can't be tasted outright, I use Frank's Hot Sauce.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
Nutritional Information
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
My husband and I absolutely loved this recipe! I was nervous about adding the hot sauce but you were right! Not spicy at all, just tons of flavor.
I’m so happy went with the hot sauce, nice work Steph! Thanks so much for taking the time to leave a review!❤️