Ingredients:

  • 12 oz (340g) short pasta (rotini, penne, or shells)
  • 2 cups (480ml) chicken or vegetable broth
  • 1 ½ cups (360ml) whole milk
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • ½ cup (50g) Parmesan cheese, freshly grated
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 cups (300g) fresh broccoli florets, bite-sized

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the minced garlic and sauté for about 1 minute until fragrant and translucent.
  2. Stir in the smoked paprika to toast the spice and release the oils.
  3. Pour in the broth and milk, stirring to combine, and bring the mixture to a gentle simmer.
  4. Stir in the pasta, salt, and pepper. Reduce heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.
  5. Lift the lid and stir in the broccoli florets. Cover again and cook for an additional 3–5 minutes until the broccoli is tender-crisp and the liquid has reduced to a thick sauce.
  6. Turn off the heat. Fold in the grated cheddar and Parmesan, stirring gently until the cheese is completely melted and the sauce is velvety.