How to get the Broccoli to not break up into tiny pieces?

This is tricky because once it's tender, it breaks apart so easy when the cheese is stirred in. I actually like it like that, but you can either try to cook it a bit less, or steam the broccoli on the side and add into the dish after the cheese.

Store in a sealed container in the fridge for up to 3 days.

To reheat, transfer the pasta back into a dutch oven or large pot with a splash of chicken stock and a splash of heavy cream. Cover and return to the stovetop on medium low heat for a few minutes until hot again, stirring frequently.

Broccoli Cheddar Pasta (One Pot)

Description

This Broccoli Cheddar Pasta is creamy, cheesy and impossible to stop eating. Plus, it's so easy to make with minimal ingredients and it cooks all in one pot. The perfect weeknight meal and it's ready to eat in under 30 minutes.

Ingredients

Scale

2 tablespoons salted butter
1/4 cup yellow onion, diced fine
1/2 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, peeled and minced
2 cups small shells dry pasta
2 cups chicken stock
1 cup heavy cream
1 cup fresh, not frozen, broccoli florets, each floret chopped into smaller pieces
2 cups cheddar cheese, shredded from the block

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Instructions

Place a dutch oven, large pot or deep skillet on the stovetop over medium low heat. Toss in the butter and allow it to melt, then add onions and salt and pepper. Cook for 2 to 3 minutes until softened and translucent, stirring every minute. Add in the garlic and cook for 60 seconds.
Pour in the pasta shells, chicken stock and heavy cream. Stir, cover and cook for 6 minutes.
Remove the lid. Add in the broccoli and stir to combine. Scrape the bottom of the pan with a wooden spoon to make sure no pasta is sticking to the bottom. Cover with lid and cook for 8-10 minutes, stirring once half way through.
Check the pasta and broccoli to make sure it's fully cooked. Reduce the heat to low and stir in the cheese until melted and combined. Note: If the pasta absorbs the cream and chicken stock before the pasta and broccoli are cooked through, add a few tablespoons each of heavy cream and chicken stock and cover and cook for another 2-3 minutes. Repeat if necessary.
Serve immediately once the cheese melts and enjoy!

Equipment

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Notes

Don't overcook the onions. We just want them softened and translucent, not browned.
Make sure the broccoli is cut into smaller sized pieces, so that it cooks through without having to overcook the pasta.
Shred the cheddar cheese fresh from the block. It should melt almost instantly when stirred into the dish.
If the pasta absorbs the cream and chicken stock before the pasta and broccoli are cooked through, add a splash (a few tablespoons each of heavy cream and chicken stock) and cover and cook for another 2-3 minutes. Repeat if necessary.
Serve right away for the best fresh creamy texture.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: dinner
Method: stovetop
Cuisine: American