Description
A quick and easy one-pot pasta dish featuring creamy cheddar cheese sauce and tender broccoli florets. Perfect for busy weeknights, this recipe delivers comforting flavor in under 35 minutes.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound fusilli
- 1 medium head broccoli, cut into small florets
- 3 cups water
- 2 cups half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch crushed red pepper flakes
- 2 cups shredded cheddar
- 1/2 cup freshly grated Parmesan
Instructions
- In a large pot, warm the extra-virgin olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the fusilli and broccoli florets, then pour in the water and half-and-half.
- Season with kosher salt, freshly ground black pepper, and crushed red pepper flakes.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 10-12 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
- Remove from heat and stir in the shredded cheddar and Parmesan cheese until fully melted and creamy.
Notes
- Garnish with fresh parsley for added flavor.
- Stir frequently during simmering to prevent sticking.
- Adjust creaminess with additional half-and-half or pasta water.
- For a dairy-free option, use non-dairy milk and check cheese labels for lactose-free alternatives.
- Undercook pasta slightly if freezing to maintain texture upon reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg