Quick and Easy One-Pot Broccoli Pasta
Say hello to the creamy, one-pot, only-slightly-cheesy broccoli pasta our entire family loves. ♡
I suppose it’s technically a mac and cheese, but it’s made with just a single cup of shredded cheddar and a few tablespoons of Parmesan. The pasta cooks right in the broth (one pot for the win!), soaking up all that garlicky flavor, and then finishes with a splash of milk for a silky, almost brothy sauce. Our boys eat it with a spoon and always polish off their bowls, and my husband and I enjoy it just as much too. A full family win!
I highly recommend chopping the broccoli into tiny chunks so that it almost melts right into the pasta. And while I’m partial to ditalini with this one, you could totally use orzo, mini shells, macaroni, or any other small pasta shape that you enjoy. Let’s make some pasta!
Recipe Tips
A few simple tips will help you get that perfect creamy-but-light texture every time:
- Grate the garlic. I love doing this so that the garlic melts right into the sauce without any chunks, but you could also totally press or mince the garlic if you prefer.
- Don’t skip toasting the pasta. Letting the dry pasta soak up the garlicky oil adds a subtle depth that makes this recipe taste like more than the sum of its parts.
- Keep an eye on the liquid level. You want the pasta to simmer until it’s tender but still a bit brothy — this is key for that light, saucy finish.
- Lower the heat before adding dairy. This helps the milk and cheese melt smoothly without clumping or turning greasy.
- Season at the end. Broth and cheese both add salt, so I would wait until the end to adjust and avoid over-salting.
- Finish with lots of freshly-ground black pepper. It really wakes everything up and balances the creaminess!
Recipe Variations
This recipe is super flexible, so feel free to tweak it based on what you have on hand:
- Add shredded rotisserie chicken to make it more filling and up the protein.
- Stir in white beans or chickpeas for a plant-based boost.
- Add broccoli for spinach or kale and let it wilt in at the end.
- Add a squeeze of lemon juice to brighten everything up right before serving.
- Sprinkle in red pepper flakes if you want a little heat.
- Swap cheddar for Gruyère or fontina for a different cheesy flavor.
- Top with buttery toasted breadcrumbs for a little crunch on top.
FAQ
Yes! Any small shape like ditalini, elbows, or small shells works best. Just keep an eye on cook time since it can vary slightly.
Yes, just use your favorite gluten-free pasta. You may need to adjust the liquid slightly depending on the brand.
I mean, of course. ;) But I’d recommend trying it as written first — it’s intentionally lighter and creamy, which our family loves.
More Broccoli Cheddar Recipes To Try
Creamy Broccoli Pasta
Ingredients
- 1 tablespoon neutral oil
- 3 garlic cloves, finely grated
- 8 ounces small pasta (ditalini, small shells, or elbows)
- 2 cups broth of choice (chicken or vegetable)
- 1 teaspoon Dijon mustard
- 1/2 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons finely grated Parmesan cheese, plus extra for serving
- 1 cup finely-chopped broccoli florets
- fine sea salt and freshly cracked black pepper
Instructions
- Sauté the garlic. Heat the oil in a medium skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
- Toast the pasta. Add the dry pasta and stir for about 30–60 seconds so it soaks up the garlicky oil.
- Simmer in broth. Pour in the broth and stir in the Dijon mustard. Bring to a gentle simmer and cook, stirring occasionally, until the pasta is just slightly under al dente and about 70% of the liquid has been absorbed. The mixture should still look loose and brothy.
- Add light creaminess. Lower the heat and stir in the milk, cheddar, and Parmesan. Stir gently until the cheeses melt into the broth without thickening it too much.
- Add the veggies. Stir in the broccoli. Cook for 1–2 minutes, just until the broccoli is heated through and tender.
- Finish & serve. Taste and season with salt and plenty of black pepper. Serve warm, with an extra twist of black pepper.
Did you make this?Let me know how it turned out in the comments below!
Fast, easy and delicious! Really enjoyed this spin on mac and cheese :)
Very BLAND!!!! Also I had the heat on low and it still immediately turned very clumpy….. a huge waste of food and very disappointed.