Creamy Broccoli Cheddar Pasta Bake
Ingredients
12 oz (340 g) shell pasta
3 cups broccoli florets, fresh or frozen
2 cups shredded cheddar cheese
1 can (10.5 oz / 300 g) condensed cheddar cheese soup
1 cup milk
2 tbsp butter
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt
½ tsp Italian seasoning
¼ cup grated Parmesan cheese (optional)
Instructions
Cook the pasta: Boil the shell pasta in salted water until just tender. Drain.
Prepare the broccoli: Steam or boil the broccoli for about 3–5 minutes, until tender but still slightly firm.
Make the sauce: In a bowl, combine the condensed cheddar soup, milk, butter, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Combine: Add the cooked pasta and broccoli to a greased baking dish. Pour the cheese sauce over everything and mix gently.
Add cheese: Sprinkle the shredded cheddar and Parmesan evenly over the top.
Bake: Bake at 375°F (190°C) for 20–25 minutes, until hot and bubbling and the cheese is melted.
Let it rest for 5 minutes, then serve warm.
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