Creamy Velveeta Cheesy Penne with Broccoli
Equipment
Ingredients
Main Ingredients
penne pasta (dry)
300 g
broccoli florets (fresh)
300 g
Velveeta cheese (cubed)
225 g
milk (whole)
480 ml
onion (diced)
1 piece
garlic (minced)
3 clove
olive oil
15 ml
salt
5 g
black pepper (ground)
2 g
Optional Add-ins
grilled chicken (cooked, diced)
200 g
cooked sausage (cooked, sliced)
200 g
Instructions
Prepare ingredients
Dice onion, mince garlic, and cut broccoli into florets if not pre-cut.
Sauté aromatics
Heat olive oil in a large pan over medium heat. Add diced onion and sauté until translucent, then add minced garlic.
Simmer sauce base
Pour in milk and add Velveeta cheese cubes. Stir gently until cheese melts completely into a smooth sauce.
Cook pasta and broccoli
Add dry penne pasta directly to the sauce along with broccoli florets. Season with salt and black pepper. Stir well, cover, and simmer until pasta is al dente and broccoli is tender-crisp.
Add optional proteins
If using, stir in grilled chicken or cooked sausage. Heat through for 2-3 minutes.
Serve
Remove from heat and serve immediately while hot and creamy.
Storage
Best enjoyed fresh. Sauce may thicken when stored - add milk when reheating.
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