Easy Broccoli Cheddar Pasta
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September 29, 2020“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Broccoli Cheddar Soup and Mac and Cheese step aside! There is a new dish in town this Easy Broccoli Cheddar Pasta. All the deliciousness of Broccoli Cheddar Soup and cheesy creaminess of mac and cheese all in one dish. Your whole family will be asking for this for dinner from now on. What’s even better about this recipe? It’s using all basic ingredients you can find in your pantry, fridge and freezer and it won’t break the bank!
What’s the secret ingredient? Cabot Cheese Seriously Sharp Cheddar Cheese! It gives this dish a punch of flavor and nutrition. And did you know! All Cabot Cheddars are 100% naturally lactose-free, naturally aged and gluten-free. Cabot is a company you can feel good about supporting. It is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers.
In addition to a full line of cheeses, Cabot makes Greek yogurt, sour cream, cottage cheese, butter and whey protein.
What you need to make Easy Broccoli Cheddar Pasta
- onion
- garlic
- butter
- flour
- milk
- vegetable or chicken broth
- carrot
- broccoli (fresh or frozen)
- pasta
- Cabot Cheese Seriously Sharp Cheddar, 8oz block
How Your Kids Can Help Make Easy Broccoli Cheddar Pasta
- prep ingredients:
- dice onion, mince garlic, shred cheddar cheese, shred carrots, diced onion, chop and/or measure broccoli, measure out: butter, flour, milk, broth, pasta
- Older kids or younger kids with adult supervision/assistance: Add butter to hot pot to melt. Add in onion/garlic to saute. Add in flour and mix. Pour in milk and chicken broth and whisk to combine. Add in shredded carrots, broccoli and pasta. Mix pot occasionally while cooking. Add in shredded cheese at the end.
Easy Broccoli Cheddar Pasta
Equipment
- large pot
Ingredients
- 5 tablespoons butter divided
- 1 medium onion diced
- 1 teaspoon minced garlic
- 1/4 cup all purpose flour
- 2 cups milk
- 2.5 cups chicken or vegetable broth low sodium
- 1 large carrot shredded
- 3 cups chopped broccoli frozen or fresh
- 8 ounces pasta (I used rigatoni)
- 8 ounces Cabot Cheese Seriously Sharp Cheddar shredded
- salt/pepper to taste
Instructions
- In a large pot on medium heat add 1 tablespoon of butter. When melted add in diced onion and cook for 2-3 minutes until translucent. Add in garlic and cook another 30 seconds or until fragrant.
- Add in remaining butter and melt. Add in flour and whisk to combine cooking for 2-3 minutes. Slowly add in milk continuing to whisk mixture. Then slowly add in broth, continuing to whisk. Cook for 3 minutes or until mixture slightly thickens.
- Add in chopped broccoli, shredded carrots and pasta and mix to combine. Bring mixture to boil then reduce heat to low to a simmer. Cook for about 8-10 minutes until pasta is cooked. Turn heat off and add in cheese. Mix all together. Add salt and pepper to taste.