Broccoli & cheddar pasta
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
A simple milk-and-cheese sauce coats pasta and tender broccoli.
North American · dinner, pasta · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 6 ounces dry egg-free wheat pasta (170 g Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups broccoli florets
- 3/4 cup pasteurized milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3/4 cup microbial-rennet cheddar cheese (Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon all-purpose wheat flour (Do not taste raw flour or uncooked batter. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon butter (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 8 cups water (1.9 L, for boiling)
- 1/8 teaspoon ground black pepper
Cooking instructions
- Boil the water and cook the dry egg-free wheat pasta for its package time, adding the broccoli florets for the last 3 minutes. Drain.
- Melt the butter in a saucepan on medium-low. Stir in the all-purpose wheat flour and cook for 1 minute without browning.
- Whisk in the pasteurized milk gradually and simmer for 3–4 minutes until thickened. Remove from heat and stir in the microbial-rennet cheddar cheese and ground black pepper until melted.
- Fold the drained pasta and broccoli into the sauce and serve immediately.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.