Ingredients

The following ingredients have 4 Servings
  • 2 cups milk ((I use whole milk))
  • 1 1/2 cups reduced sodium chicken or vegetable broth ((or water))
  • 8 ounces elbow or mini shell pasta
  • 1/2 teaspoon salt
  • 10 ounces frozen broccoli ((I use the steam-in-the-bag kind))
  • 1 cup shredded cheddar cheese ((feel free to double this!))
  • 1 tablespoon unsalted butter
  • 1 tablespoon cream cheese
  • 1/4 teaspoon onion powder ((optional))

Instruction

  • Add the broth and milk to a large pot set over high heat. Bring just to a boil, then reduce to medium-high.
  • Stir in the pasta and salt, and simmer for 10-12 minutes, stirring occasionally or until the pasta is just soft. (The liquid will not be totally absorbed and that is okay—it will be by the end of the process!)
  • Meanwhile, steam the broccoli in the bag (or steam it on the stovetop if using fresh broccoli). Drain the broccoli and cut it up roughly with kitchen scissors.
  • Turn the heat off and stir the cheese, broccoli. butter, cream cheese, and salt into the pasta mixture. Taste and season with additional salt as needed. Serve.