Broccoli and Cheddar Pasta
A comforting pasta dish featuring tender pasta, vibrant broccoli, and a rich, creamy cheddar sauce.
Equipment
- Instant Pot
- Large Pot
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 lb. pasta your favorite shape
- 4 cups water
- 16 oz. frozen broccoli
- 2 Tbsp. butter
- 1 cup milk or half-and-half for a richer sauce
- 16 oz. cheddar cheese shredded
- ¼ tsp. black pepper
- 1 tsp. garlic powder
- ½ Tbsp. salt
- ¼ Tbsp. cayenne pepper optional, for a touch of heat
Instructions
- For the Instant Pot method, add pasta, water, butter, and frozen broccoli to the pot. Seal and set to manual high pressure for 4 minutes.
- Once done, do a quick release of pressure. Switch to sauté mode and stir in milk, black pepper, garlic powder, salt, and cayenne (if using).
- Gradually add cheddar cheese, stirring until melted and creamy.
- Serve hot right from the pot.
- For the stovetop method, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add frozen broccoli and cook until warmed through.
- Lower heat and stir in milk, garlic powder, salt, and cayenne. Gradually add cheddar cheese, stirring until melted.
- Toss in cooked pasta and mix gently to coat with sauce. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.