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.
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!