Easy Creamy Broccoli Pasta

5 from 3 votes

This quick and easy recipe is made in one pot for the creamiest broccoli pasta that's like an adult mac and cheese.

Prep Time3

Cook Time12

Total Time15

Course: Dinner

Cuisine: American, Spring, Vegetarian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Alicia

12 ounces dry pasta shells or orecchiette
2 cups milk
2 cups vegetable broth
1 cup water or broth
2 cups fresh broccoli florets, torn into small pieces
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard powder
6 ounces good quality American cheese, shredded (ask for a large block at the deli counter) Boars Head or Andrew and Everett recommended
Fresh black pepper to taste

In a large saucepan, stir together the dry pasta shells, milk, broth, water, broccoli florets, garlic, and salt. Set the pan over high heat and bring the liquid to a boil, stirring frequently to prevent burning. Continue to boil until the pasta is cooked and the mixture has thickened, about 10-12 minutes.
Stir in the mustard powder, cheese, and pepper to taste until the cheese has fully melted and the sauce becomes super creamy. Taste and add more salt and pepper as needed. Serve warm.

If you cannot find good quality American cheese at the deli counter, you can substitute it with cream cheese, Boursin cheese, or goat cheese.
Add pre-cooked chicken or shrimp for extra protein - it's delicious!
Most recipe testers found this amount of liquid to be perfect. It will look a little bit runny before adding in the cheese, but should thicken after adding the cheese. If using a smaller pot, you may have more liquid leftover.
To troubleshoot too much liquid, add 1-2 teaspoons of flour or cornstarch to help thicken the sauce. You could also drain off some liquid before stirring in the cheese.
Add more milk/broth as needed if the pasta sauce is too thick, or to reheat any leftovers.