Cheese Pasta
This creamy cheese pasta combines a rich sauce with tender pasta and fresh broccoli for a comforting, versatile meal perfect for lunch or dinner.
Equipment
- Pot
- Skillet
- Whisk
Ingredients
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cube chicken bouillon cube
- 1 tsp hot sauce e.g., Frank's hot sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp mustard powder
- 1/2 tsp parsley
- 3 tbsp butter
- 2 tbsp flour
- 1 1/2 cups broccoli very finely chopped
- 1/2 lb Gemelli pasta
- 1 cup cheddar cheese shredded
- 2 tbsp Parmesan cheese grated
Instructions
- Combine chicken broth, half and half, chicken bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley in a large measuring cup. Stir well and set aside.
- Cook Gemelli pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Melt butter in a skillet over medium heat. Whisk in flour and cook 1-2 minutes to form a roux without browning.
- Gradually whisk the broth mixture into the roux, stirring constantly to avoid lumps. Add finely chopped broccoli, bring to a gentle boil, then simmer until slightly thickened.
- Lower heat and gradually add shredded cheddar cheese, stirring until melted and smooth. Add cooked pasta and toss until evenly coated.
- Serve warm with a sprinkle of grated Parmesan cheese on top.
Notes
This cheese pasta is highly adaptable—feel free to swap cheeses or add extra vegetables or protein to make it your own.