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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
650
This one-pot creamy pasta is kind of like the grown-up version of mac & cheese, but even easier and better (!!). The broccoli is in no way hidden, but it's a great way to sneak in an extra serving of greens, and even the pickiest of eaters will eat their vegetables if they are coated in cheese. 😉 Throw everything together in one-pot, and you've got yourself a delicious, no-fuss meal in a little more then 30 minutes.
If you have any pasta leftovers, store them in an airtight container in the fridge for 3-4 days.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
small yellow onion, chopped
- 2
cloves garlic, minced
- 1 lb.
fusilli
- 1
medium head broccoli, cut into small florets
- 3 cups
water
- 2 cups
half-and-half
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
- 2 cups
shredded cheddar
- 1/2 cup
freshly grated Parmesan
Directions
- Step 1In a large pot over medium heat, heat oil. Add onions and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Step 2Add pasta and broccoli, then stir in water and half-and-half. Season with salt, pepper, and red pepper flakes. Bring to a boil, reduce heat and let simmer, stirring occasionally, until pasta is al dente, 12 to 14 minutes.
- Step 3Add cheeses and stir until melted.
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