You’ll love this recipe if you like this Mac and Cheese with Cream Cheese and Tuna Macaroni Salad.
The trick with this one is using freshly grated cheddar from a block — it melts into the sauce so much more smoothly than the bagged stuff, and it makes a real difference in the final texture. The pasta and broccoli go straight into the broth together, and you just stir every couple of minutes while it cooks. By the time the pasta is ready, most of the broth has cooked down, and the cream and cheese go in to bring it all together. 30 minutes, one pot, and dinner is on the table.
This is one of those meals that the whole family tends to go for — the broccoli gets finely chopped and mixed through so it blends right into the cheesy pasta, which makes it a great way to get greens in without any complaints. It works as a full dinner on its own, or you can round it out with a simple green salad, some crusty bread, or a protein on the side. Leftovers reheat well with just a splash of broth or cream to bring the sauce back to life.
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💛 Why you’ll love this recipe
- Ready in 30 minutes from start to finish.
- Everything cooks in one pot, so cleanup is minimal.
- Uses simple everyday ingredients — pasta, broccoli, broth, cream, and cheese.
- A great way to get greens on the table without a fight.
- Kid-friendly and easy enough to put together on any weeknight.
- Works as a full meal on its own or alongside a simple protein.
➡️ Ingredients you’ll need
⏲ How to make this broccoli cheddar ditalini recipe
👉 Easy ingredient swaps
- Ditalini: Small shells or elbow macaroni work just as well and are easy to find. Keep the amount the same and check for doneness a minute or two early since cooking times can vary slightly by pasta shape.
- Cheddar Cheese: Mild or sharp cheddar both melt well here. Sharp gives you more flavor with less cheese, which is a good trade. Whatever you use, grate it fresh from a block rather than using pre-shredded for the smoothest sauce.
- Broth: Vegetable broth works great if you want to keep it meat-free. The flavor will be a little lighter, so taste and adjust seasoning at the end if needed.
- Heavy Cream: Half-and-half can be used in place of the heavy cream, though the sauce will be a little thinner. Avoid skipping it entirely or the sauce won’t come together properly.
- Broccoli: Fresh or frozen both work fine. If using frozen, no need to thaw — just add it straight in with the broth and pasta.
✨ Variations
- Add protein: Fold in cooked diced chicken, crumbled Italian sausage, or diced bacon when you add the cheese and cream. Since the protein is already cooked, it just needs a minute or two to warm through.
- More vegetables: Add frozen peas or sliced asparagus in the last few minutes of cooking so they don’t get mushy. Diced carrots can go in at the start with the broccoli since they need more time to soften.
- Creamier texture: Stir in 1 to 2 tablespoons of cream cheese along with the cheddar for a richer, thicker sauce.
- Spicy version: Add a pinch of red pepper flakes with the mustard powder and nutmeg for a little heat that pairs nicely with the cheddar.
- Different cheese: Swap half the cheddar for Gruyère or white cheddar for a slightly different flavor. Both melt smoothly and work well with the broccoli and cream base.
〰️ How to serve
- With a protein — Cajun salmon, bacon-wrapped pork tenderloin, and baked pork chops all pair well alongside this for a fuller meal.
- With veggies — Serve alongside baked zucchini, roasted carrots, or your favorite simple vegetables if you want to keep it easy.
- With bread — Toasted baguette, soft dinner rolls, or cheesy garlic bread are great for scooping up the cheese sauce.
💬 FAQs
Can I make this ahead of time?
This dish is best served fresh since the pasta continues to absorb the sauce as it sits. You can make it a few hours ahead and reheat gently on the stove over low heat with a splash of broth or cream to loosen the sauce back up.
How long do leftovers last?
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream, stirring until smooth. You can also reheat in the microwave in 30-second intervals, stirring between each to keep the sauce from separating.
Can I freeze this?
Freezing isn’t recommended since cream-based sauces tend to separate once thawed. If you do freeze it, add extra broth or cream and stir well when reheating to bring the sauce back together. The texture may not be quite the same.
Why is my sauce grainy?
This usually happens when pre-shredded cheese is used instead of freshly grated. The anti-caking agents in bagged cheese prevent it from melting smoothly. Grating your own from a block makes a big difference here.
Can I use a different pasta shape?
Yes — small shells or elbow macaroni both work well and are easy substitutes. Just keep the amount the same and check a minute or two early for doneness since cooking times vary slightly by shape.
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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 freshly cracked black pepper
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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