Creamy Fettuccine with Cheddar Cheese and Broccoli
This comforting pasta dish combines tender broccoli florets and stems with fettuccine in a rich, homemade cheddar cheese sauce. The creamy sauce is built from a classic roux base with butter and flour, then enriched with milk and melted cheddar for ultimate comfort food appeal. A touch of nutmeg adds warmth while pasta cooking water helps achieve the perfect consistency. Finished with parmesan cheese, this hearty meal works beautifully as a weeknight dinner or satisfying lunch that brings together vegetables and pasta in creamy harmony.
Ingredients
Instructions
- 1
Wash and separate broccoli into florets, peel and remove fibrous parts from stems, cut stems into small pieces
- 2
Boil broccoli florets and stems for 3-4 minutes, drain and keep warm
- 3
Cook pasta according to package directions
- 4
Melt butter in saucepan over medium heat
- 5
Add flour to melted butter and cook for 2 minutes while stirring
- 6
Gradually add milk while whisking
- 7
Bring mixture to a boil
- 8
Add grated cheddar cheese while stirring until smooth
- 9
Add cooked broccoli and nutmeg to cheese sauce
- 10
Season with salt and pepper to taste
- 11
Extend sauce with pasta cooking water if needed
- 12
Add drained pasta to saucepan with broccoli and cheese
- 13
Mix well to combine
- 14
Sprinkle with parmesan cheese and serve
Tips
Save pasta cooking water before draining as the starchy liquid helps create a silky sauce consistency and prevents the cheese from becoming grainy.
Cut broccoli stems into small pieces rather than discarding them for added nutrition and to reduce food waste while maintaining tender texture.
Add cheese off heat or on very low heat to prevent the sauce from breaking and becoming lumpy or oily.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently with a splash of milk to restore creaminess.
Prepare broccoli up to 1 day ahead and store refrigerated. Make cheese sauce base without broccoli up to 2 hours ahead and reheat gently.
Serve immediately while hot for best texture and cheese consistency. Accompany with crusty bread or a simple green salad.
Common Mistakes
Add cheese gradually off heat to avoid curdling and breaking the sauce
Don't overcook broccoli to maintain bright color and crisp-tender texture
Reserve pasta water before draining to adjust sauce consistency if needed
Substitutions
FAQ
Can I use frozen broccoli instead of fresh?
Yes, use frozen broccoli but reduce cooking time to 1-2 minutes since it's already blanched. Thaw and drain well first to prevent watery sauce.
What if my cheese sauce becomes lumpy?
Remove from heat immediately and whisk vigorously. If still lumpy, strain the sauce or blend briefly with an immersion blender to smooth it out.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently with added milk or pasta water to restore the creamy consistency.