Witch Night Broccoli Cheddar Pasta (Print Version)

Broccoli and cheddar meld in a creamy, garlicky pasta for a warming, vegetarian main course with easy, magical flair.

# Components:

→ Pasta & Boiling Water

01 - 350 grams (12 ounces) short pasta (fusilli, penne, or shells)
02 - Salt for pasta water

→ Vegetables

03 - 300 grams (10 ounces) broccoli florets, bite-sized
04 - 2 cloves garlic, minced
05 - 1 small red onion, finely chopped

→ Cheese Sauce Components

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 400 milliliters (1 2/3 cups) whole milk
09 - 200 grams (7 ounces) sharp cheddar cheese, grated
10 - 2 tablespoons cream cheese
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon smoked paprika
13 - Freshly ground black pepper, to taste

→ Optional Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra grated cheddar

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Introduce the pasta and cook according to package directions until al dente. During the final 3 minutes of pasta cooking, add the broccoli florets. Drain both pasta and broccoli thoroughly and set aside.
02 - While the pasta is cooking, melt the butter in a substantial skillet over medium heat. Add the chopped red onion and sauté for 2–3 minutes until softened. Incorporate the minced garlic and continue cooking for an additional minute.
03 - Stir the flour into the sautéed aromatics and cook for 1 minute, ensuring constant stirring to prevent scorching. Gradually whisk in the milk, continuing to stir until the mixture thickens to a smooth sauce consistency, approximately 3–4 minutes.
04 - Reduce the heat to low. Add the grated cheddar cheese, cream cheese, Dijon mustard, and smoked paprika. Season with freshly ground black pepper. Stir continuously until the cheeses are completely melted and the sauce is smooth and creamy.
05 - Add the drained pasta and broccoli to the cheese sauce. Gently toss to ensure all components are evenly coated. Allow to warm through for 1–2 minutes.
06 - Portion the pasta dish into servings. Garnish with finely chopped chives or parsley and extra grated cheddar, if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses everyday ingredients you likely have on hand
  • Vegetarian friendly but satisfying enough for meat lovers
  • Perfectly balanced creamy cheese sauce that isn't overwhelming
02 -
  • This dish reheats beautifully the next day as the flavors continue to develop
  • Each serving provides almost half your daily calcium needs
  • The recipe easily doubles for larger gatherings or meal prep
03 -
  • Always grate your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that can make your sauce grainy. The extra few minutes of effort makes a tremendous difference in the final texture of your cheese sauce.
  • When cooking the pasta, remember that it will continue cooking slightly when added to the hot sauce, so aim for just shy of al dente.
  • And finally, trust your instincts with the consistency of the sauce—pasta will absorb moisture as it sits, so it's better to err on the side of slightly too saucy than too dry.

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