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.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
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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.
