One-Pot Broccoli Cheddar Rigatoni
One-Pot Broccoli Cheddar Rigatoni
Ingredients
- 3 tablespoons butter
- 3 garlic, cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces rigatoni
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 12 ounces broccoli, steamed
Instructions
- 1
Melt 3 tablespoons of butter in a deep skillet or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the minced garlic cloves to the skillet and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Stir in the onion powder, dried mustard, curry powder, salt, and black pepper. Cook these spices for 2 to 3 minutes, stirring frequently, to toast them and release their flavors.
⏱️ 3 min
- 4
Add the rigatoni and chicken broth to the skillet and stir to combine.
⏱️ 1 min
- 5
Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min
- 6
Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
⏱️ 12 min
- 7
Turn the heat to its lowest setting. Stir in the heavy cream.
⏱️ 1 min
- 8
Slowly add the freshly grated sharp cheddar cheese, stirring continuously until all the cheese is melted and fully incorporated into the sauce.
⏱️ 3 min
- 9
Stir in the steamed broccoli. Mix all ingredients well until evenly distributed.
⏱️ 1 min
- 10
Taste the rigatoni and season with additional salt and pepper if needed. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Broccoli Cheddar Rigatoni
- 3 tablespoons butter
- 3 garlic, cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces rigatoni
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 12 ounces broccoli, steamed
Instructions
- 1
Melt 3 tablespoons of butter in a deep skillet or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the minced garlic cloves to the skillet and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the onion powder, dried mustard, curry powder, salt, and black pepper. Cook these spices for 2 to 3 minutes, stirring frequently, to toast them and release their flavors.
⏱️ 3 min - 4
Add the rigatoni and chicken broth to the skillet and stir to combine.
⏱️ 1 min - 5
Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min - 6
Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
⏱️ 12 min - 7
Turn the heat to its lowest setting. Stir in the heavy cream.
⏱️ 1 min - 8
Slowly add the freshly grated sharp cheddar cheese, stirring continuously until all the cheese is melted and fully incorporated into the sauce.
⏱️ 3 min - 9
Stir in the steamed broccoli. Mix all ingredients well until evenly distributed.
⏱️ 1 min - 10
Taste the rigatoni and season with additional salt and pepper if needed. Serve immediately.
⏱️ 1 min