You’ll love this recipe if you like this Mac and Cheese with Cream Cheese and Tuna Macaroni Salad.
This Broccoli Cheddar Ditalini is a quick, cozy stovetop dish that comes together in about 30 minutes. The pasta cooks right in the broth with the broccoli, so everything softens at the same time and the sauce turns creamy without any extra steps. It’s great for nights when you want something simple, kid-friendly, and filling without spending much time in the kitchen.
If you like easy one-pot meals such as creamy shells or macaroni-based dishes, this one fits right in. The small pasta shape holds onto the cheese sauce, the finely chopped broccoli spreads through every bite, and the whole dish works well as a full meal on its own. It also pairs nicely with grilled chicken, baked fish, or a simple side salad if you want something lighter next to it.
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💛 Why you’ll love this recipe
- Ready in 30 minutes from start to finish.
- All cooked in one pot.
- Made with simple ingredients you probably already have.
- Great when you need something quick.
➡️ Ingredients you’ll need
⏲ How to make this broccoli cheddar ditalini recipe
👉 Easy ingredient swaps
- Ditalini: Small shells or elbow macaroni work fine.
- Cheddar Cheese: Mild or sharp cheddar both melt well.
- Broth: Vegetable broth works great if you want it meat-free.
- Heavy Cream: Half-and-half can be used, though the sauce will be a little lighter.
✨ Variations
- Creamier Texture: Add 1–2 tablespoons of cream cheese while stirring in the sauce.
- Protein: Fold in cooked chicken, crumbled Italian sausage, or diced bacon.
- More Veggies: Add peas or sliced asparagus during the broccoli step.
〰️ How to serve
- Bread — Garlic bread, soft dinner rolls, or toasted baguette.
💬 FAQs
Can I make this ahead of time?
It’s best fresh, but you can make it a few hours ahead and reheat with a splash of broth or cream to loosen the sauce.
How long do leftovers last?
Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
Can I freeze this?
Freezing isn’t recommended because creamy sauces usually separate once thawed. If you do freeze it, expect to add extra broth and stir well when reheating.
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Broccoli Cheddar Ditalini
Ingredients
- 2 ½ cups chicken broth
- 1 ½ cups broccoli, finely chopped
- 2 cups ditalini pasta
- ½ cup heavy cream
- 6 ounces cheddar cheese
- ½ teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly cracked
Instructions
- Start the base: Add the chicken broth and chopped broccoli to a large pot or deep skillet. Bring it to a boil over medium heat.
- Cook the pasta: Add the ditalini and cook for 8–10 minutes, stirring every couple of minutes until the pasta is al dente. Most of the broth will be absorbed by this point.
- Make the sauce: Stir in the heavy cream, cheddar cheese, mustard powder, nutmeg, salt, and pepper. Keep stirring until the cheese melts and the sauce turns creamy, about 3–5 minutes.
- Finish and serve: Turn off the heat and serve right away while the sauce is at its creamiest.
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