Broccoli Cheddar Noodle Skillet (Printable)
Tender noodles and broccoli in a creamy cheddar sauce, ready in 35 minutes for a cozy weeknight meal.
# What You'll Need:
→ Vegetables
01 - 3 cups fresh or frozen broccoli florets
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta
04 - 8 oz egg noodles or other short pasta
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 2 cups (200 g) shredded sharp cheddar cheese
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp paprika (optional)
12 - 1 tsp Dijon mustard (optional)
→ Topping (Optional)
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup breadcrumbs
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions. During the final 3 minutes of cooking, add the broccoli florets to the pot. Drain thoroughly through a colander and set aside.
02 - Set a large oven-safe skillet over medium heat and melt the butter. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
03 - Sprinkle the flour evenly over the softened onion mixture. Stir constantly for 1–2 minutes, allowing the roux to cook until it turns a light golden color.
04 - Gradually pour in the whole milk while whisking vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer and continue cooking for 3–5 minutes, stirring occasionally, until the sauce coats the back of a spoon.
05 - Season the sauce with kosher salt, black pepper, paprika, and Dijon mustard if using. Reduce the heat to low, add the shredded sharp cheddar cheese, and stir continuously until completely melted and silky smooth.
06 - Add the drained noodles and broccoli to the skillet. Toss gently but thoroughly, ensuring every strand and floret is evenly coated in the creamy cheddar sauce.
07 - If desired, sprinkle grated Parmesan cheese and breadcrumbs evenly across the surface. Transfer the skillet under a preheated broiler for 2–3 minutes until the topping turns bubbly and golden brown.
08 - Serve immediately while hot, garnished with additional shredded cheddar or fresh herbs as desired.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get all the comfort with barely any cleanup afterwards.
- The cheese sauce comes together from scratch in minutes and tastes infinitely better than anything from a box.
- It reheats beautifully the next day, assuming you actually have leftovers.
02 -
- Always shred your own cheese from a block, as pre-shredded varieties contain anti-caking agents that make the sauce grainy instead of smooth.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks just slightly thinner than you want it.
03 -
- Toss the broccoli into the pasta water during the last three minutes of cooking so you only dirty one pot for both components.
- A squeeze of lemon juice or a pinch of nutmeg in the sauce balances the richness and makes people wonder what your secret is.