Recipe Background
One-Pot Cheesy Pasta isn't for the faint-of-heart; it's for those truly serious about their mac-and-cheese experiences. The pasta is tender and the cheese sauce is sharp, creamy, melty, and just a joy to eat. Fresh broccoli helps cut through the richness with its garden-fresh flavor, making every forkful a true delight. One-Pot Cheesy Pasta limits the clean-up but lifts the taste to new heights!
One-Pot Cheesy Pasta isn't for the faint-of-heart; it's for those truly serious about their mac-and-cheese experiences. The pasta is tender and the cheese sauce is sharp, creamy, melty, and just a joy to eat. Fresh broccoli helps cut through the richness with its garden-fresh flavor, making every forkful a true delight. One-Pot Cheesy Pasta limits the clean-up but lifts the taste to new heights!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 (16-ounce) box fusilli pasta
- 1 medium head broccoli cut into small florets
- 3 1/2 cups water
- 2 cups half-and-half
- kosher salt to taste
- freshly ground black pepper to taste
- crushed red pepper flakes to taste
- 2 cups cheddar shredded
- 1/2 cup parmesan cheese freshly grated
Directions
- In a large pot over medium heat, add the oil.
- Add the onions and cook until soft, about 5 minutes.
- Add the garlic and cook, while stirring, until fragrant, about 1 minute.
- Add the fusilli and the broccoli to the pot and stir to combine.
- Add the water and the half-and-half to the pot and stir to combine.
- Season the pasta mixture with the salt, the pepper, and the red pepper flakes and stir to combine.
- Bring the pasta mixture to a boil.
- Reduce the heat to medium-low and let the pasta mixture simmer, while stirring occasionally, until the fusilli is al dente, about 12-14 minutes.
- Add the cheddar cheese and the parmesan cheese and stir until melted.
- Serve.
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