Name: Broccoli Cheese Pasta Recipe
Ingredients: 1 pound pasta (I like rotini or penne – those spirals and tubes really grab the sauce); 2 medium heads of broccoli (about 1 pound); 3 tablespoons butter (don’t you dare use margarine); 3 tablespoons all-purpose flour; 2 cups milk (whole milk makes it creamier, but whatever you’ve got works); 8 oz sharp cheddar cheese, grated (about 2 cups – pre-shredded works but freshly grated melts better); 1/2 cup parmesan cheese, grated (the real stuff, not that sawdust in the green can); 3-4 garlic cloves, minced (or more, I don’t judge); 1/2 teaspoon red pepper flakes (optional, but that little kick is worth it); 1 teaspoon dijon mustard (the secret weapon for any cheese sauce); Salt and black pepper to taste; Olive oil for drizzling; Optional but awesome: lemon zest, fresh herbs, toasted breadcrumbs for topping

Description

Look, I know it sounds basic, but hear me out. This isn’t some sad, bland “healthy” pasta dish. This is that perfect comfort food that somehow makes you feel like you’re being at least a little virtuous because, hey, there’s broccoli in it! I stumbled onto this recipe years ago when I had exactly three things in my fridge – some sad broccoli, a chunk of cheddar, and half a box of pasta. Turns out, desperation is the mother of delicious. Now it’s my go-to when I need something that’s creamy, cheesy, and ready in under 30 minutes.

Ingredients

Scale

1 pound pasta (I like rotini or penne – those spirals and tubes really grab the sauce)
2 medium heads of broccoli (about 1 pound)
3 tablespoons butter (don’t you dare use margarine)
3 tablespoons all-purpose flour
2 cups milk (whole milk makes it creamier, but whatever you’ve got works)
8 oz sharp cheddar cheese, grated (about 2 cups – pre-shredded works but freshly grated melts better)
1/2 cup parmesan cheese, grated (the real stuff, not that sawdust in the green can)
3–4 garlic cloves, minced (or more, I don’t judge)
1/2 teaspoon red pepper flakes (optional, but that little kick is worth it)
1 teaspoon dijon mustard (the secret weapon for any cheese sauce)
Salt and black pepper to taste
Olive oil for drizzling
Optional but awesome: lemon zest, fresh herbs, toasted breadcrumbs for topping