Broccoli Cheddar Ditalini

This broccoli cheddar ditalini is a quick one-pot pasta made with chopped broccoli, cheddar cheese, and a creamy sauce that comes together in about 30 minutes. The pasta cooks right in the broth, making the whole dish simple, kid-friendly, and great for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 406kcal

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.

Notes

Refrigerator Storage: Store leftovers in an airtight container and eat within 3 days for the best texture. The sauce thickens as it sits, so plan to add a splash of cream or broth when reheating.

Freezer Storage: Freezing isn’t recommended because creamy sauces tend to separate once thawed, but if you decide to freeze it anyway, cool the pasta completely and store it tightly wrapped for up to 2 months. Expect to add extra liquid and stir well when reheating.

Reheating Instructions: Reheat gently on the stove over low heat with a little broth or cream to loosen the sauce. For the microwave, heat in short intervals, stirring between each round until warmed through.

Nutrition