Instructions
- Bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package directions. Add broccoli to the pasta water for the last 4 minutes of cooking. Drain well (do not rinse pasta) and set aside.
- Combine broth, cream, cornstarch, onion powder, and garlic salt in the saucepan and mix well. Bring to a simmer over medium heat while whisking until it comes to a boil and thickens.
- Once thickened, remove from heat and stir in cheese until melted.
- Toss with broccoli and pasta and season with salt & pepper to taste. Serve immediately.
Recipe Notes
- Shred your own cheeses for best results, pre-shredded cheeses don’t melt as well.
- Don’t overcook the broccoli, add it just during the last few minutes of cooking.
- If using frozen broccoli, it doesn’t need to cook it just needs to thaw so add it at the end.
- A pinch of nutmeg or 1/2 teaspoon dry mustard are great additions to cheese sauce.
- Whisk the cheese after removing from the heat, if cheese is heated too much it can separate.
