Cheese Pasta
A creamy, comforting cheese pasta recipe with tender Gemelli, broccoli, and a luscious cheddar-Parmesan sauce. Perfect for weeknights and cozy dinners!
Equipment
- Large Pot
- Skillet
- Measuring cup
- Whisk
Ingredients
Cheese Pasta Sauce
- 1 cup chicken broth
- 1 cup half and half
- 0.5 chicken bouillon cube
- 1 tsp hot sauce
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp oregano
- 0.5 tsp basil
- 0.5 tsp mustard powder
- 0.5 tsp parsley
- 3 tbsp butter
- 2 tbsp flour
- 1.5 cups broccoli finely chopped
Pasta & Cheese
- 0.5 lb Gemelli pasta
- 1 cup cheddar cheese shredded
- 2 tbsp Parmesan cheese grated
Instructions
- Combine the broth mixture: In a measuring cup, mix together the chicken broth, half and half, bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley. Set aside.
- Prepare pasta water: In a large pot, bring salted water to a boil for the pasta.
- Melt the butter: In a skillet over medium heat, melt the butter.
- Make the roux: Whisk in the flour and cook for 1-2 minutes until golden.
- Add the broth mixture: Gradually pour in the broth mixture, stirring continuously to avoid lumps. Let it simmer and thicken slightly.
- Add broccoli: Stir in the chopped broccoli and let it cook in the sauce.
- Cook the pasta: Add Gemelli pasta to the boiling water and cook until al dente (8–10 minutes). Drain.
- Finish the sauce: Lower the heat and stir in the cheddar and Parmesan cheeses. Mix until melted and creamy.
- Combine: Mix the cooked pasta into the sauce until evenly coated.
- Serve: Plate warm, garnish with extra cheese or parsley if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To make it vegetarian, use vegetable broth and omit the bouillon cube or use a veg alternative. Adjust spice level with more or less hot sauce. Feel free to add your choice of protein or other veggies!