Ingredients
Scale
- 16 oz of pasta
- 4 cups low-sodium chicken broth (or your preferred broth)
- 1 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper (adjust to taste)
- 1/2 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- 3 cups broccoli florets
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 cloves minced garlic
Instructions
- In a pot, combine the pasta, broth, garlic, broccoli, salt, and pepper. Give it a good stir. Bring it to a boil, then cover, reduce the heat to medium-low, and let it cook for 10-12 minutes or until the pasta is tender.
- Once the pasta is ready, add in the cheddar cheese, Monterey Jack cheese, heavy cream, remaining ingredients, and stir until it’s nice and creamy. If you prefer an even creamier texture, throw in a splash of milk.
- For an extra touch, you can pop it in the oven for a few minutes to crisp up the top.