Broccoli Cheddar Pasta

Hands down, broccoli cheddar soup lands in my top five. But it’s a heavy dish, packed with a ton of butter and cream, and it usually takes 30–45 minutes to make at home. This is that, only simpler: a pastina that uses less dairy and eats incredibly light, despite what it’s trying to imitate. If you love broccoli cheddar soup, then this pasta dish is for you!

If you can’t get enough broccoli cheddar (who can) check out my Broccoli Cheddar Gnocchi.

What You’ll Need For Broccoli Cheddar Pasta

• Pastina – Yes, this dish must be made with pastina. Since “pastina” simply refers to pasta smaller than 1/4 inch, varieties like Acini di Pepe, Stelline, “pastina,” or even orzo will work well here.
• Broccoli – Use 1 small crown or about 1 1/2 – 2 cups of finely chopped broccoli.
• Carrots – Or should I say carrot. Only a small amount is needed, but it’s essential for the classic broccoli cheddar soup flavor.
• Cheddar Cheese – Sharp cheddar cheese is preferred to provide optimal flavor without making the final dish oily (extra sharp cheddar, depending on the brand can do that). Avoid pre-shredded cheese, it will not melt properly due to the anti-caking coating.
• Chicken Broth – Choose a high-quality chicken broth for this recipe. I typically use Better Than Bouillon to control the flavor intensity vs. using a box broth. If you want to keep this vegetarian a good vegetable broth can be substituted in.
• Heavy Cream – Heavy cream is ideal, though you can substitute with half-and-half. Most of the creamy texture comes from the pasta starch, so this swap won’t compromise texture or flavor.

How to Make Broccoli Cheddar Pasta

1. Bring to a Boil – Start by peeling and grating the carrot and chopping the broccoli. I prefer using only the broccoli florets, but you can also chop and add the stalk if you’d like. In a large pot over medium heat, add the broth, broccoli, and carrot. Bring the mixture to a boil, then salt to taste once boiling.

2. Add Pasta + Cook – Pour in the pastina and cook over low heat until the pasta is al dente (it should still have a slight bite). This may take slightly longer than the cooking time listed on the package. Be sure to stir occasionally, especially if you’re using enamel cookware as the pasta may stick to the bottom at the beginning of cooking. Reduce the heat to low, add the heavy cream, and toss in the cheese. Cook for an additional 1–2 minutes, then remove from the heat. Serve immediately.

I can’t call this a pantry dish because not everyone has all of these ingredients always on hand, but it reads as a pantry dish with how easy it is to execute. If you are looking for this to become more substantial considering adding some precooked chicken or perhaps additional roasted veggies on top.

Recipe Video

How to Serve Broccoli Cheddar Pasta

This dish is designed to be served as is for a quick and easy weeknight dinner. However, if you’re looking to round out the meal, consider serving it with a simple salad, such as this Maroulosalata or this Parmesan Kale Crunchy Salad—both of which can be prepared in about the same amount of time it takes the pastina to cook.

Frequently Asked Questions

Storing/Reheating

This one-pot broccoli cheddar pasta is best served and enjoyed immediately, though leftovers can be stored. Place any remaining pasta in an airtight container and refrigerate for 2-3 days. To reheat, transfer the desired amount to a saucepan on the stovetop, add a splash of chicken broth or water, and warm over low heat, stirring occasionally for even heating. I really suggest not heating this one back up in the microwave if possible.