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Pasta With Broccoli And Cheese

Pasta with Cheese and Broccoli

Erica Dinho
5 from 23 votes


  • 1 pound dried pasta
  • 2 pounds of broccoli flowers
  • 4 tablespoons butter
  • ½ cup chopped onion
  • 1 garlic clove finely chopped
  • 1 cup milk
  • ½ cup chicken or vegetable broth
  • 3 tablespoons all purpose flour
  • ½ teaspoon mustard
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 1 cup heavy cream
  • ¼ cup cream cheese
  • ½ cup cheddar cheese
  • ½ cup parmesan cheese
  • Salt and pepper


  • Cook the broccoli in boiling salted water. Remove the broccoli from the water using a slotted spoon and set aside. Cook the pasta in the same water until al dente. Drain well and keep warm.
  • While pasta cooks, heat butter in a large saucepan over medium heat. Add the onions and cook for 3 minutes, add the garlic and cook for 1 more minute, stirring occasionally. Add the flour, cumin, paprika, salt and pepper. Stir well.
  • Whisk in milk and raise heat a little to bring to a quick boil. Add the broth, mustard and heavy cream. Simmer sauce to thicken, about 5 minutes. Add the cream cheese and stir well.
  • Add the broccoli, cheddar and parmesan cheese and stir to combine. Drain pasta and add to the sauce.
  • Preheat the oven to 400F.
  • Transfer the pasta to individual baking casseroles and bake for 15 minutes, then turn the oven to broil and cook, 2 to 3 minutes. Serve warm.
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