🧀 Dump-and-Bake Broccoli Cheddar Cheese Pasta
Ingredients:
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12 oz (340 g) uncooked pasta (penne or macaroni works best)
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4 cups broccoli florets (fresh or frozen, bite-sized)
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4 cups vegetable or chicken broth
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2 cups milk (whole or 2%)
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2 cups shredded sharp cheddar cheese
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½ cup grated Parmesan cheese (optional, for extra flavor)
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2 tbsp butter
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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Salt & black pepper to taste
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½ cup breadcrumbs (optional, for topping)
Instructions:
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Preheat Oven → 375°F (190°C).
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Assemble in Dish → In a large greased baking dish (9×13), add uncooked pasta, broccoli, broth, milk, butter, garlic powder, onion powder, paprika, salt, and pepper. Stir well.
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Cover & Bake → Cover tightly with foil and bake for 35–40 minutes, until pasta is tender.
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Add Cheese → Remove from oven, stir in cheddar and Parmesan cheese until melted and creamy.
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Optional Topping → Sprinkle breadcrumbs mixed with a little butter on top, return to oven uncovered for 8–10 minutes until golden brown.
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Serve Hot → Creamy, cheesy, cozy pasta is ready!
❓ Q&A Section
Q: Can I use frozen broccoli?
👉 Yes! No need to thaw, just toss it straight in.
Q: What pasta works best?
👉 Short pasta like penne, macaroni, rotini, or shells hold the cheese sauce well.
Q: Can I make it gluten-free?
👉 Yes, just use gluten-free pasta and gluten-free breadcrumbs.
Q: How do I make it extra creamy?
👉 Stir in ½ cup cream cheese or a splash of heavy cream with the cheddar.
Q: Can I add protein?
👉 Yes! Stir in cooked shredded chicken, diced ham, or even cooked ground turkey before baking.
Q: How to store leftovers?
👉 Keep in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk so it stays creamy.
