Broccoli Cheddar Elbows

Broccoli Cheddar Elbows

Cook Time: 15 MINUTES

Serves: 2 PEOPLE


  • 1 box Banza Elbows 
  • 1½ cups broccoli florets, cut into .5” pieces  
  • ¾ cup heavy cream
  • 1¼ cups sharp yellow cheddar cheese, shredded
  1. Cook Banza: Bring a large pot of water to a boil. Add Banza Elbows and cook according to package directions. In the last 2 minutes of cooking, add broccoli to the pot with pasta. Strain, reserving the pot for the next step. 
  2. Make Sauce: Add heavy cream to the still-warm pot from the pasta. Place over medium-high heat and bring to a simmer. Once simmering, remove from heat and mix in cheese and ½ tsp salt. 
  3. Finish Pasta: Add pasta and broccoli to the pot with cheese sauce and toss gently to coat.

• Turmeric can be added to the sauce base to brighten it up.

• Transfer to a skillet or oven-safe dish and broil for 3-5 minutes for a crispy top layer.

• Add hard herb sprigs (like thyme, rosemary, and sage) and/or grated garlic to the simmering cream for another layer of flavor. Remove herb stems before mixing in the cheese and salt.

• Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream.