Broccoli Cheddar Noodle Skillet (Printable Version)
One-pan comfort: egg noodles and broccoli in a creamy sharp cheddar sauce, ready in 35 minutes.
# What You 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 (8 oz) 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
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup breadcrumbs
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions. During the final 3 minutes of cooking, add the broccoli florets to the pot. Drain everything 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 cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle the flour over the softened onions and garlic. Stir constantly for 1 to 2 minutes until the mixture turns a light golden color and loses its raw flour smell.
04 - Gradually pour in the whole milk while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer and continue cooking for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
05 - Season with kosher salt, black pepper, paprika, and Dijon mustard if using. Reduce the heat to low, add the shredded cheddar cheese, and stir continuously until fully melted and silky smooth.
06 - Add the drained noodles and broccoli to the skillet. Toss gently with tongs or a large spoon until everything is evenly coated in the cheddar sauce.
07 - Sprinkle the grated Parmesan and breadcrumbs evenly over the top. Transfer the skillet to the oven and broil for 2 to 3 minutes until the surface is bubbly and golden brown. Watch carefully to avoid burning.
08 - Remove from the oven and let rest for 1 to 2 minutes. Serve hot, garnished with additional cheddar shreds or fresh herbs if desired.
# Helpful Hints:
01 -
- Everything cooks in one pan which means cleanup is almost nothing and that alone is worth celebrating on a busy weeknight.
- The cheese sauce is silky and clings to every noodle like it was meant to be there, and it reheats beautifully the next day for lunch.
02 -
- Shred your own cheese every time because the anti-caking powder on pre-shredded bags will make your sauce grainy no matter how patiently you stir.
- Add the cheese off the heat or on the lowest setting because boiling cheese causes it to separate and turn oily instead of smooth.
03 -
- Use an oven-safe skillet from the start so you can go straight from stovetop to broiler without dirtying another dish.
- A tiny pinch of mustard powder or a squeeze of Dijon wakes up the cheddar flavor without making the dish taste like mustard at all.