No-Oven Broccoli & Mushroom Pasta (Creamy White Sauce | 20-Minute Recipe)

🍽 Method

1️⃣ Prepare the White Cheese Sauce

Heat butter in a saucepan over low heat. Add flour and sauté for 30–60 seconds until it forms a smooth roux without browning.
Gradually add milk while whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
Add cheddar cheese, processed cheese, salt, and white pepper. Stir until smooth and creamy. Remove from heat.

2️⃣ Blanch the Broccoli

Bring salted water to a boil. Add broccoli florets and cook for exactly 2 minutes to keep them bright and crunchy.
Transfer immediately to ice-cold water to stop cooking. Drain and set aside.

3️⃣ Boil the Pasta

Cook macaroni in salted boiling water until al dente, as per packet instructions.
Drain and keep aside.

4️⃣ Assemble the Pasta

Heat olive oil in a large non-stick pan. Add garlic and sauté until fragrant.
Add mushrooms and cook until soft and lightly golden.
Lower heat and add prepared white sauce, chili flakes, and oregano. Mix well.
Add cooked pasta and blanched broccoli. Toss gently to coat evenly.
Stir in cheddar and mozzarella cheese until melted and creamy.
Serve hot.

✅ Tips

• Do not overcook broccoli to retain crunch and color

• Use fresh mushrooms for best texture

• Adjust cheese quantity based on preferred creaminess

• Add pasta water if sauce feels too thick