The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This Broccoli Cheddar Pasta is like a warm hug in a bowl. It’s cozy, cheesy, and packed with flavor kind of like your favorite broccoli cheddar soup met your childhood mac and cheese. I love how the anelli pasta soaks up the creamy sauce, and the shredded carrot adds just a hint of sweetness. And don’t skip the crispy breadcrumbs on top they give that perfect “croutons in soup” kind of vibe that’s way too good to miss.
Method
1. Sauté the Aromatics
Start by placing a large sauté pan or deep skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan. Let them melt together until the butter starts to sizzle gently. Then, toss in your minced garlic and shallot. Stir them around and let them cook for about 2 to 3 minutes, or until the kitchen smells amazing and the shallots look soft and slightly golden. This step builds the base of flavor, so don’t rush it let everything get fragrant and toasty.
2. Add Carrots and Pasta
Once your aromatics are cooked down, add the shredded carrot and dry anelli pasta directly into the pan. Stir everything together so the pasta gets coated in the buttery mixture. Let this cook for another 2 minutes. The carrots will begin to soften slightly, and the pasta will start to toast just a little. This helps give the dish more depth and lets the pasta absorb flavor right from the start.
3. Pour in Liquid and Spices
Next, it’s time to bring the pasta to life. Pour in 4 cups of water or broth (broth will add more flavor if you have it). Sprinkle in ½ teaspoon each of paprika, black pepper, and garlic powder, and then add a pinch of salt to taste. Stir everything well to combine. Turn the heat up to bring the mixture to a boil. Once it’s bubbling, reduce the heat to a gentle simmer and cook for about 10 minutes. Stir occasionally so the pasta doesn’t stick to the pan and soaks up the liquid evenly. The mixture should thicken slightly as the liquid gets absorbed.
4. Add Broccoli, Cream, and Cheese
When the pasta is nearly cooked and most of the liquid has been absorbed, toss in your broccoli florets. Make sure the pieces are small enough to cook quickly. Then pour in the heavy cream and sprinkle in the shredded cheddar cheese. Stir everything together slowly. The cheese will start melting into the sauce, creating a creamy, luscious coating around the pasta and broccoli.
5. Melt and Thicken
Keep the heat on low and stir gently for about 5 more minutes. The broccoli should become tender but still bright green, and the cheese should fully melt. The sauce will become rich and creamy, thick enough to cling to the pasta without being dry. If it looks too thick, add a splash of water or cream to loosen it up just a bit. Stir until the texture is just right and everything is well combined.
6. Serve Hot
As soon as everything is perfectly creamy and piping hot, grab your bowls and serve immediately. For that extra crunch, sprinkle crispy toasted breadcrumbs over the top. It adds the perfect finishing touch like croutons in broccoli cheddar soup, but even better. Enjoy it warm while the cheese is gooey and the pasta is perfectly soft.
Necessary Tools
- Large sauté pan or deep skillet
- Cutting board and knife
- Cheese grater (for the carrot and cheese)
- Wooden spoon or spatula
- Measuring cups and spoons
- Small skillet (for breadcrumbs, if using)
Broccoli Cheddar Pasta
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 shallot, minced
1 medium carrot, shredded (about ¾ cup)
2 cups broccoli florets (small pieces cook best)
2 cups anelli pasta (or small pasta of your choice)
4 cups water or broth
½ tsp paprika
½ tsp black pepper
½ tsp garlic powder
Salt to taste
½ cup heavy cream
2 cups shredded cheddar cheese
Optional Crispy toasted breadcrumbs for topping
Directions
- Sauté the aromatics
Melt the butter and olive oil in a large pan over medium heat. Toss in the garlic and shallot, and cook until they smell amazing about 2–3 minutes. - Add carrots and pasta
Stir in the shredded carrot and dry pasta. Let it cook for 2 more minutes to coat everything in that buttery goodness. - Pour in liquid and spices
Add your water or broth, paprika, garlic powder, black pepper, and a pinch of salt. Bring it to a boil, then reduce the heat and simmer for about 10 minutes, stirring every so often. - Add broccoli, cream, and cheese
Once most of the liquid is absorbed and the pasta is nearly done, stir in the broccoli, heavy cream, and cheddar cheese. - Melt and thicken
Keep cooking and stirring for 5 more minutes until the cheese is melted, the broccoli is tender, and the sauce is thick and creamy. - Serve hot
Spoon into bowls, top with crispy toasted breadcrumbs if you like, and dig in.
Notes
- Don’t overcook the pasta. It can get mushy fast once the cream and cheese go in.
- Add the broccoli toward the end so it stays green and doesn’t turn to mush.
- Stir often when the cheese is melting to avoid clumps or sticking.
- If the sauce gets too thick, add a splash of extra water or cream to loosen it up.
Serving Suggestions
- Top it off A handful of golden breadcrumbs or even crushed croutons adds crunch.
- Add heat Want some spice? A pinch of red pepper flakes does the trick.
- Make it fancy A little drizzle of truffle oil or some fresh herbs like chives or thyme takes it to the next level.
- Serve with A simple green salad or roasted veggies make this a full meal.
Fun Fact
Anelli pasta those cute little rings are the same shape you’ll find in canned spaghetti-o’s! But this version is grown-up and way more flavorful (though still super fun to eat).
Conclusion
This broccoli cheddar pasta is my go-to when I want something warm, cheesy, and ridiculously comforting. It’s easy enough for a weeknight dinner but cozy enough to feel special. Plus, those buttery breadcrumbs on top? Chef’s kiss. Give it a try next time you’re craving soup but secretly just want pasta.
