I first made this dish after my family and I fell in love with these super easy slow cooked caramelized onions. I was looking for ways to include them in some meals. Since then, this pasta has become a weeknight dinner highlight that we all enjoy.

Caramelized Onion Pasta

When I don’t have slow-cooker onions on hand, I make this recipe exactly as it is written below. And it’s absolutely delicious.

However, if you’re lucky enough to have some leftover caramelized onions stashed in the freezer, or if you’re reading this in the morning and want to start some in the crockpot now, just skip cooking the onion in this recipe. You’ll add in a cup of your pre-cooked caramelized onions to the cream while warming it in the pan before adding the pasta. Then proceed with this recipe as written.

Ingredients and Substitutions

Pasta – I choose a bite-sized noodle. I like shells because they hold plenty of the sauce. But, whatever you have on hand will work.

The Dairy – Heavy cream and salted butter. We’re making a rich cream sauce for this pasta, and that means you can’t skimp on the fats.

Cheese – Break out your Parmesan and shred it fresh for this one. The flavor is wonderfully nutty and adds balance to the sweetness of the onions.

Onions – My first choice for this recipe is my slow cooked caramelized onions. It makes everything so much easier. But, you can also caramelize the yellow onions from scratch!

Garlic – Use freshly minced garlic cloves in this recipe. You can use jarred garlic if you want, but I don’t recommend it. The flavor always tastes a little off to me.

Seasonings – Fresh Italian parsley and thyme add a fresh pop with some earthy notes to this pasta. Don’t swap for dried herbs.

Salt & Pepper – Unless otherwise noted, my recipes always use kosher salt and freshly cracked black pepper.

Extra Ingredients to Caramelize Onions

* Oil – For this pasta (and really, most Italian dishes), I go with extra virgin olive oil.

* Sugar – This is a shortcut to help the onions caramelize a bit faster.

* White Wine – You’ll use this to deglaze the pan after we caramelize the onions. Any dry white wine will do. The flavor doesn’t benefit from spending a fortune, so use what’s convenient.

How to Make Caramelized Onion Pasta

Boiling Water – I fill a large pot with water and bring it to a boil over high heat.

Preparing the Ingredients – While the water is heating up, mince the garlic and shred the parmesan for later. If you’re not using slow cooked onions in this recipe, you’ll need to also thinly slice the yellow onions at this stage.

Starting the Pasta – Once the water is boiling, add the pasta and cook until al dente, usually about 8 to 10 minutes.

Draining the Pasta – After the pasta has finished cooking, drain it, reserving about 2 cups of the leftover water from the pot.

Adding the Butter – I add the butter to a large pan over medium-high heat to heat up.

Caramelizing Onions From Scratch

If you’re using slow-cooked onions, ignore these steps and skip to “Continue Making the Pasta.” But, if you don’t have those already caramelized onions on hand, start on these steps after adding the butter.

Adding the Oil – Measure in the oil to heat up with the butter.

Cooking the Onions – Once the oil and butter have come up to heat, add the yellow onions to the pan and toss until fully coated. Let them cook for about 5 minutes, stirring constantly, until they begin to soften.

Seasoning the Onions – Once the onions have begun to soften, sprinkle with sugar, salt, and pepper. Let cook for 10 more minutes, until the onions have fully caramelized.

Deglazing the Pan – Add the wine to the pan and use a spatula to scrape up any browned bits from the bottom. Let the wine simmer down before you proceed with adding the garlic.

Continue Making the Pasta

(If using Slow Cooker Caramelized Onions) Warming the Onions – Scoop in your caramelized onions and give them a quick toss.

Adding the Garlic – Reduce the heat to low and add in the garlic. You’ll let it cook for about 30 seconds until fragrant.

Starting the Sauce – I pour in the heavy cream and add fresh thyme. Bring it up to a simmer then add in the pasta. Stir to coat everything thoroughly.

Adjusting the Sauce – Sprinkle with Parmesan and taste. I add more salt if needed. If the pasta looks too dry at this stage, then you add the reserved pasta water a splash at a time. Stop when it reaches the desired consistency.

Serving – We sprinkle with fresh chopped Italian parsley and more freshly shredded Parmesan just before serving.

Serving Suggestions

This pasta is rich and creamy, which means it goes swimmingly with a fresh, crunchy salad on the side. My recommendations are this kale crunch salad my golden beet salad.

But, if asparagus is in season, oh boy. You need to try this pasta with this lemon pepper asparagus on the side. They work so well together! The brightness of the lemon. The sweetness of the onions. Done.

Make Ahead & Storage

Make Ahead: You can absolutely prep the onions ahead of time. I like to caramelize them in a huge batch and then freeze them for later uses like this. But, cook the pasta fresh.

How to Store: I usually store the leftovers in an airtight container in the fridge. It keeps well for several days.

How to Reheat: If you’re just getting a single portion, you can reheat this pasta in the microwave. When I’m reheating a full batch for the family, I warm the pasta in a pot on the stove with a splash of milk to help revive the sauce.

More Onion Recipes

• Caramelized Onion Dip
• Creamed Pearl Onions
• Air Fryer Onions
• Quick Sauteed Peppers and Onions

Frequently Asked Questions

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Caramelized Onion Pasta

Sweet caramelized onions melt into a silky cream sauce in this rich, cozy pasta.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 489kcal

Author Mary Younkin

Ingredients

• 8 ounces bite-size pasta penne, rigatoni, bowtie, fusilli, or shells
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 large yellow onions about 4 cups worth, very thinly sliced
• 1 teaspoon sugar
• 6 garlic cloves minced
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 teaspoon kosher salt adjust to taste
• ½ cup dry white wine
• 2-4 sprigs of fresh thyme leaves only
• ½ cup heavy cream
• ½ cup freshly shredded Parmesan cheese plus more for serving
• 1 tablespoon fresh Italian parsley chopped small

Instructions

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about 2 cups of the pasta cooking liquid.
• While the pasta is cooking, warm 1 tablespoon of oil in a large pot over medium-high heat. Add 1 tablespoon of butter and allow it to melt. Add the onions to the pot and toss to coat. Cook the onions, stirring constantly, until they begin to soften, about 5 minutes.
• Sprinkle with sugar, about ½ teaspoon of salt, and pepper. Continue cooking for 10 more minutes, until the onions are deeply caramelized. Add the garlic and cook about 30 seconds more until fragrant. Add the wine and scrape up any browned bits on the bottom of the pan. Add the fresh thyme and the cream.
• Bring to a low simmer and add the cooked pasta to the sauce. Stir to coat and then sprinkle with Parmesan. If the pasta appears dry, add a splash or two of the reserved pasta water. Taste the pasta and add more salt, only if needed.
• Serve warm, topped with additional Parmesan, pepper, and parsley.

Nutrition

Calories: 489kcal | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 840mg | Potassium: 344mg | Fiber: 3g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 1mg

Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

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Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 543kcal

Author Mary Younkin

Ingredients

• 1 pound large raw shrimp peeled and deveined, approximately 35 count
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 large cloves garlic minced
• 16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
• 4 cups small broccoli florets
• 2 tablespoons flour
• 2 cups milk
• 8 ounces cream cheese
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup freshly shredded Parmesan
• ¼ cup fresh Italian parsely chopped small

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
• Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
• Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
• While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
• Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 71g | Protein: 33g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1118mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 53mg | Calcium: 394mg | Iron: 2mg

Creamy Mushroom Pasta

You really can’t get much more Italian-sounding than “tetrazzini.” However, this dish is actually American in origin and flavor. It is most commonly made as a creamy chicken and pasta dish; however, the basic tetrazzini recipe works fantastically well with mushrooms too.

I like to serve this with smashed Brussels Sprouts or pan roasted broccoli. It’s also great with these extra crispy roasted green beans. Tetrazzini is absolutely delicious as a vegetarian meal. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

When cooking pasta, one of my tips is to always reserve a cup of the pasta cooking water. This is extremely helpful if your pasta gets a little dry as you finish the dish or if you need to thin out your cream sauce at all.

How To Cook Mushrooms For Pasta

As you know, mushrooms have a lot of liquid in them. For this recipe, we’re going to cook the mushrooms quickly over medium-high heat. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan.

While technically, it only requires a few minutes of sauteing to cook mushrooms. They will be even more flavorful after a few extra minutes. So, I like to drain the liquid and return them to the heat for a final sear with the garlic.

Mushroom Pasta

Like so many of the best recipes, this one starts with melting butter. You’ll want a large deep-sided skillet for this task. (I love this one!). Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for another minute or two, until fragrant. Then just transfer the mushrooms to a plate.

Put that skillet back on the stove and melt the rest of the butter in it. Whisk the flour into the melted butter and then slowly add the broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer and cook for a couple of minutes before adding the cream.

When the sauce begins to simmer again, reduce the heat and continue on a low simmer, while stirring constantly for 8-10 minutes as the sauce thickens. Add the cooked pasta to the sauce, toss well to coat, then add the mushrooms, Parmesan, and parsley. If desired, add some cooked chicken. Serve warm.

Tetrazzini

The base of this recipe is inspired by the chicken tetrazzini that my family has been making for over 20 years now. It’s a favorite with all of my children. Fortunately, they all love mushrooms as much as Sean and I do, so this mushroom tetrazzini was a huge hit.

There doesn’t seem to be a limit to the ways that we enjoy mushrooms in our cooking. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish. And this simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own.

Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. And this steak stir fry with mushrooms is everything you love about classic steak smothered in mushrooms and onions, but made quickly, easily, in just one pan.

Easy Pasta Dinners

Pasta night need never be boring with so many different delicious options. Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful bell pepper pasta.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.

Pasta with vegetables in a light sauce makes for the best meatless main dish or side to a steak or grilled chicken. The rich flavors of butter, garlic, and lemon come together with fresh asparagus for a crave-able dish.

This garlicky bacon and asparagus pasta features a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes, making it the perfect complement to the fresh flavor of asparagus.

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Creamy Mushroom Pasta

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 597kcal

Author Mary Younkin

Ingredients

• 16 ounces spaghetti noodles
• 5 tablespoons butter divided
• 4 large cloves garlic
• 24 ounces crimini or button mushrooms quartered
• 2 tablespoons all purpose flour
• 2 cups chicken stock or vegetable stock
• 1 cup heavy cream
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper
• ½ cup shredded Parmesan or Pecorino Romano cheese
• 2 tablespoons chopped Italian parsley
• OPTIONAL: 4 cups warm cooked chicken chopped bite-size

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
• Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
• Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
• Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.

Notes

While this pasta is absolutely delicious as a vegetarian meal, it’s also terrific with the optional chicken added to it. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

Nutrition

Calories: 597kcal | Carbohydrates: 67g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 538mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 942IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg

{originally published 7/27/2022 – recipe notes and photos updated 9/24/25}

Sausage Broccoli Pasta

This is a 30-minute meal that tastes like you worked a lot longer than that in the kitchen. Sausage is a bit of a magic ingredient in this recipe, as it contributes a huge amount of flavor to the dish. We like to use hot breakfast sausage for this recipe most of the time, but any sausage that you enjoy eating will work well here.

The sausage brings a little bit of heat and depth, while the broccoli lightens it up with a fresh green bite. Tossed with some butter and a sprinkling of Italian spices, you don’t need much more to pull this meal together.

Finish it with a sprinkling of Parmesan cheese and fresh parsley, and the dish is a whole new level. That tiny bit of cheese melts right into the pasta, coating everything with salty, nutty deliciousness, and the parsley brightens all the flavors, pulling them together.

I adore vegetable filled pasta dishes, about half vegetables and half pasta is my happy place. And broccoli tends to win out more often than anything else when I am picking my pasta vegetable, most of the time.

That’s partly because my entire family will happily eat broccoli, but also for the way it carries so much flavor from the dish in every bite. The florets hold sauce well, and the spices and pasta will cling to the broccoli as well, adding a great deal more flavor than broccoli is known for on its own.

Broccoli Pasta

Want a few more delicious ways to combine broccoli with your pasta nights? You can make this creamy, rich, and extra saucy broccoli mac and cheese – completely from scratch – in the same amount of time it takes to cook a box of mac and cheese!

Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

This ultra-simple broccoli pasta is made with a bit of garlic, lemon, and Parmesan cheese to create a light, flavorful main dish or a perfect side dish for grilled chicken or steak. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

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Broccoli Sausage Pasta

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 605kcal

Author Mary Younkin

Ingredients

• 8 ounces bite size pasta (I used trottole.)
• 1 cup reserved pasta water OR chicken broth
• 1 pound hot sausage
• 6 cups broccoli florets cut into 1 inch or smaller pieces
• 4 tablespoons butter divided
• 1 teaspoon Italian seasonings
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ cup freshly shredded parmesan cheese
• 2 tablespoons fresh Italian parsley finely chopped

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is al dente, drain it into a large colander. Do not rinse the pasta.
• In the same pot used to cook the pasta, cook and crumble the sausage over medium-high heat. When the sausage is nearly done cooking, add the broccoli florets and the butter. When the butter has melted, add the reserved pasta water and the Italian seasonings. Cook, stirring frequently, until the broccoli is tender crisp.
• Add the pasta to the pot with the sausage and broccoli and toss gently to combine. Sprinkle with salt, pepper, and Parmesan cheese. Stir and taste. Adjust the salt and pepper, as desired.
• Top with parsley and additional cheese, if desired, before serving.

Nutrition

Calories: 605kcal | Carbohydrates: 43g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1096mg | Potassium: 706mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 100mg | Calcium: 169mg | Iron: 3mg

Chicken Fajitas in the Air Fryer

Obsessed, that’s the only way I can think to describe my current level of use for our air fryer. It’s just so EASY! I avoided using an air fryer for so long because air fryer recipes seem to pop up everywhere I turn, but friends, there’s a solid reason for that.

And while, yes, while the oven can handle just about anything an air fryer does, (see these sheet pan chicken fajitas for proof of that), the air fryer simply shines in certain situations because of its design. In this case, the rapid airflow around the food helps the chicken and vegetables to develop crispier edges while staying nice and juicy inside for these air fryer fajitas.

When I’m cooking for just a few people, or making lunch for myself, the air fryer rapidly becomes one of my favorite kitchen tools. It’s become a regular workhorse in my kitchen over the past year for easy hot lunches when I’m on my own.

Air Fryer Chicken Fajitas

Air fryer chicken fajitas are quick, full of flavor, and perfect for busy days. If you’ve been cooking with me for long at all, you already know how much I like to save time and effort in the kitchen – but never if it means sacrificing flavor or textures in the final dish.

These air fryer fajitas are everything I love about classic restaurant or grilled fajitas, juicy chicken, crisp peppers, and bold flavor from the seasonings, but made as easy as can be by simply tossing the chicken and vegetables together in a mixing bowl and coating everything with a bit of oil and plenty of spices.

Then just cook batches in the air fryer while prepping the tortillas and toppings. Give the basket a shake every so often for crispy edges, and you’ll have dinner on the table in about 20 minutes.

Want a few more air fryer meals to try? Air fryer eggplant parmesan is a fresh new way to make classic eggplant parm. Crispy, lightly breaded slices of eggplant don’t get too soft in this recipe process, and they form delicious layers between all that sauce and cheese.

This brown sugar salmon recipe uses the air fryer to cook a piece of salmon to seasoned and subtly sweet perfection in mere minutes. I like this salmon so much, I’ve made it at least twice a month for several months now.

Air fryer stuffed peppers give you all the savory, substantial goodness of traditional stuffed peppers in a fraction of the time; no need to wait an hour for them to bake.

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Air Fryer Chicken Fajitas

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 295kcal

Author Mary Younkin

Ingredients

• 2 tablespoons light flavored olive oil divided
• 1½ pounds boneless skinless chicken thighs or breasts sliced into very thin strips
• 3 tablespoons taco seasoning divided
• 1 small yellow onion sliced into thin strips
• 3 bell peppers, any color, sliced into thin strips
• 1 tablespoon fresh lime juice

Optional Toppings

• sour cream
• guacamole
• fresh cilantro chopped small

Instructions

• Preheat the air fryer to 400°F. Combine the chicken, 1 tablespoon of oil, and 2 tablespoons of taco seasoning in a mixing bowl. Toss well to coat.
• Add the peppers and onions to the bowl, drizzle with the remaining oil, and sprinkle with the remaining taco seasoning. Toss again to make sure that everything is well coated.
• Place a layer of chicken and vegetables in the air fryer basket, about a third of the recipe. Cook for 8 minutes, pausing and shaking the basket halfway through the cooking time. When the chicken is lightly browned and cooked through, transfer from the air fryer to a serving dish. Repeat the process twice more, until all of the food has been cooked.
• Squeeze lime over the chicken and vegetables and serve warm with tortillas. Top with sour cream, guacamole, and cilantro as desired.

Nutrition

Calories: 295kcal | Carbohydrates: 8g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 306mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2082IU | Vitamin C: 80mg | Calcium: 26mg | Iron: 2mg

Southwest Chicken Skillet

While it isn’t a time-intensive recipe, I like to cook this at night, or on the weekend, and reheat through the week for easy lunches. We typically serve this southwest chicken skillet over rice or tucked into warm tortillas.

A squeeze of lime keeps the flavors here fresh, along with a sprinkling of cilantro. My kids like a dollop or sour cream or maybe some extra cheese in their tacos and sometimes a bit of hot sauce for heat.

The key to stress-free stir-fry recipes is prepping every ingredient before you begin cooking. Make sure that all of the ingredients are lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, so give yourself about 20 minutes for prep time.

Once everything is assembled and ready to cook, the actual cooking time is just a few minutes. And if you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe.

Easy Skillet Meals

My favorite stir-fries are salty, savory, sweet, and just a little bit spicy. And this ground beef and broccoli stir fry nails all of those things.

Juicy, salty kielbasa sausage and tender-crisp cabbage is a match made in food heaven. With the addition of some chopped onions and garlic, this sausage stir fry becomes a simple one-pan dinner the whole family loves.

This stir fry chicken with zucchini is an easy Asian-inspired dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. While tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this chicken and green beans stir fry.

Every bite of this shrimp and zucchini stir fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying broccoli sausage pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

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Southwest Chicken with Corn and Zucchini

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 332kcal

Author Mary Younkin

Ingredients

Chicken Ingredients

• 1½ pounds boneless skinless chicken thighs or breasts cut into ½-inch wide strips
• 2 teaspoons light olive oil divided
• 1½ tablespoons chili powder
• 1½ teaspoons cumin
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon oregano leaves
• ¼ teaspoon granulated garlic or garlic powder
• ¼ teaspoon granulated onion or onion powder
• ⅛ teaspoon red pepper flakes

Vegetable Ingredients

• 1½ pounds Italian zucchini sliced very thin, approximately ⅛-inch, about 4 cups
• 1 cup fresh or frozen corn
• 1 large red pepper sliced into thin matchsticks, about 1 cup
• 2 garlic cloves minced
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 large lime about 2 tbsps fresh lime juice
• 2 tablespoons fresh cilantro chopped
• 2-3 tablespoons cotija cheese crumbled (optional)

Instructions

• Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with chili powder, cumin, salt, black pepper, paprika, oregano, garlic, onion, and red pepper.
• Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3-4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
• Add the zucchini, peppers, corn, and garlic to the empty skillet. Sprinkle with salt and pepper. Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
• Add the chicken back to the skillet. Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables. Remove from the heat. Sprinkle cilantro and cotija over the skillet, if desired.

Notes

The spices for the chicken may be substituted with 2 tablespoons of this taco seasoning. The spices for the vegetables may be substituted with 1½ teaspoons of the taco seasoning.

Store-bought taco seasoning may also be used. However, I recommend starting with a slightly lower amount, and tasting the dish before adding more, as the sodium content is often higher in commercial taco seasoning mixes.

Nutrition

Calories: 332kcal | Carbohydrates: 18g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 1046mg | Potassium: 1107mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2580IU | Vitamin C: 71mg | Calcium: 112mg | Iron: 4mg

Pasta with Ham and Peas

We had a whole lot of ham left over after Thanksgiving and I could hardly wait to make a pasta dish with it. I love the salty bite of ham in contrast with cream and pasta.

While I highly recommend making the entire recipe as written, especially if you have a family of hearty eaters, the recipe can be halved for fewer servings. I’ve listed this as 8 servings, but my teenagers easily polished it off with second helpings.

The recipe can also be tweaked if you don’t quite have 4 cups of ham, three will still work. Have extra of something? Sneak it in, it will be just fine. The only part I stay fairly true to is the cream sauce. You do need the right proportions of cream and butter and broth to make it work as desired.

Ham and Pea Pasta

This easy pasta recipe is a tasty way to use up leftover ham with just a few additional items that are easy to find in most any grocery store. If leftover ham isn’t in the cards, grab a couple ham steaks from the store to dice up and use here.

Leftovers don’t last long with teenagers around, so I’ve started stashing a lunch portion before dinner even hits the table most nights. Thankfully, I managed to stash some for myself this time—and it reheated beautifully. Honestly, with how much my crew loves this, I can’t see myself making a smaller batch anytime soon. Maybe next time I’ll try saving enough for two lunches.

Ham and Pea Pasta Recipe

The simple step-by-step directions here have you building your sauce from a simple base of butter, garlic, and flour. Simmer that with your Italian seasoning and heavy cream before adding the chicken broth. Start with two cups and if it is still too thick add a splash or two more.

Add the pasta, peas, and ham. Stir to combine over the heat just briefly to warm up the peas and ham. Then dinner is ready! It really is that easy.

I originally made this dish with angel hair pasta and the whole family loved it. However, over time, I’ve made it with a bunch of different pastas. It turns out that the smaller bite-size pastas are everyone’s favorite for this dish. So, I’ve reshot it to show how we make it today.

Pasta with Vegetables

Pasta and vegetables are a fast, easy, tasty option for dinner any night of the week. Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. If you love mushrooms as much as we do, you’ll want to try both of these recipes.

The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.

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Ham and Pea Pasta

Creamy pasta with chunks of savory ham and tender sweet peas comes together in less than 30-minutes for this pasta night favorite.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 533kcal

Author Mary Younkin

Ingredients

• 16 ounces bite-size pasta
• 6 tablespoons butter
• 8 garlic cloves
• 3 tablespoons all purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon Italian seasonings
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 4 cups cooked ham chopped into ½-inch pieces, about 1 pound
• 2 cups frozen peas
• ¼ cup Parmesan OPTIONAL
• 2 tablespoons fresh Italian parsley chopped

Instructions

• Cook and drain the pasta, according to the directions on the package. While the pasta is cooking, melt the butter in an extra-large skillet or dutch oven over medium-high heat.
• Add the garlic and cook for about 30 seconds, until fragrant and then sprinkle with flour. Whisk to combine and then drizzle in the chicken broth while continuing to whisk constantly.
• Slowly add the cream and the Italian seasonings. Continue to whisk until incorporated. Continue cooking for about 4-5 minutes, until thickened. If the mixture is too thick, add a splash more chicken broth. Taste the sauce and add salt and pepper, adjust the amounts as desired.
• Return the pasta to the sauce and toss well to coat thoroughly. Add the ham, peas, and Parmesan if desired. Stir to combine. Sprinkle with parsley and serve warm.

Nutrition

Calories: 533kcal | Carbohydrates: 52g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1148mg | Potassium: 446mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg

Ground Beef and Cabbage

These two are a food match made in heaven. They come together to create simple, yet satisfying dishes that are perfect for busy weeknight dinners. Served on its own or with a side of rice, my boys devour this stir fry gladly.

This dish features some of my favorite vegetables and flavors. Think of it as a simplified egg roll in a bowl, but with ground beef and extra vegetables. And with none of the time and effort spent rolling individual eggrolls and then frying them.

Ground Beef and Cabbage Stir Fry

Stir fry recipes are some of my favorites, both for their awesome flavors and textures and for the ease of preparation. Prep the ingredients before you start cooking the ground beef, everything comes together quickly after that.

You can slice, chop, or dice the bell peppers however you like! I usually slice them into thin strips (like matchsticks) because they look great and cook quickly—that’s what you’ll see in the photos. If you’d rather chop or dice them, that works too—just allow an extra minute or two of cooking time. Bigger pieces will give you a stronger bell pepper flavor in each bite.

Cabbage and Ground Beef Recipes

If you’ve been around for a while, then you’ll already know that I love recipes with cabbage and ground beef. You see them paired in these Unstuffed Cabbage Rolls, which are a total game changer.

We also love this Ground Beef Cabbage Soup; it’s a delicious twist on traditional cabbage rolls, packed full of those beloved flavors in a warm, comforting bowl. It’s great as is, or with one of these Cheesy Drop Biscuits to soak up every last drop!

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Ground Beef and Cabbage

This ground beef and cabbage stir fry comes together in minutes—with crisp vegetables, savory beef, and a subtle heat that keeps you coming back for more.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 256kcal

Author Mary Younkin

Ingredients

• 1½ pounds ground beef
• 1 medium yellow onion chopped into ½-inch pieces, about 1 cup
• 4 cloves garlic minced
• 2 large carrots shredded, about 1 cup
• 2 red, yellow, or orange bell peppers sliced into matchsticks, about 2 cups worth
• ½ large head of cabbage shredded thin and chopped, about 6 cups

Sauce Ingredients

• ¼ cup low sodium soy sauce
• 1 tablespoons chili paste or Sriracha hot sauce
• 1 teaspoon cornstarch

Instructions

• In a large skillet over medium-high heat, cook and crumble the ground beef. Add the onion and garlic and continue cooking and stirring for about 3 minutes until softened and fragrant.
• While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Set aside.
• Add the carrots and bell peppers and continue cooking for an additional 2 minutes. Pour in the sauce and stir to mix throughout.
• Stir in the cabbage and reduce the heat to medium. Cover with a lid for about 3 minutes, until it begins to soften. Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.

Notes

Feel free to chop or slice the bell peppers however you like best. I love the look and texture of matchstick vegetables in stir-fry recipes. So, that’s my preference.

If you prefer a standard chop, that will work as well, just add a minute or two to the cooking time. There will also be a more distinct pepper flavor to the dish with the larger pieces.

Nutrition

Calories: 256kcal | Carbohydrates: 12g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 487mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4713IU | Vitamin C: 80mg | Calcium: 63mg | Iron: 3mg

{originally published 5/10/23 – recipe notes and photos updated 6/10/25}

Split Pea Soup

Like many others, my family has been trying to get more protein and fiber into our diets lately and split pea soup does a fantastic job of checking those boxes. We’ve been enjoying it for a while now, but I didn’t realize just how nutritious it is until recently.

And for those who might still be a little leery of pea soup, I’m here to tell you that this soup with ham and potatoes is surprisingly tasty. (I say that as someone who avoided split pea soups for years, but now happily enjoys this soup!)

Split Pea Soup with Ham

You’ll need the following ingredients for this recipe:

• leeks
• yellow onion
• potatoes
• garlic
• bay leaves
• Italian seasonings
• cooked ham
• dried split peas
• chicken broth
• water
• salt and pepper

Can you make split pea soup with a ham bone?

Yes! Just add the ham bone to the soup pot with all the initial ingredients. Leave the bone in the soup throughout the entire cooking time and remove it at the end. If any pieces of ham are still clinging to it when the soup is finished cooking, pull them off and add them to the soup.

Split Pea and Ham Soup Recipe

Combine the leeks, onion, split peas, garlic, thyme, and bay leaves in a soup pot or Dutch oven. Pour the chicken broth and water on top of everything. Bring to a boil and then reduce to a simmer for 45 minutes.

Add the potatoes and ham and return to a boil. Reduce the heat again and simmer for 10-15 minutes, until the peas disintegrate into the broth and the potatoes are tender. Remove the bay leaves and stir the soup.

Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.

Easy Soup Recipes

This garden vegetable soup is exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Filled with tender chunks of chicken, kale, and creamy white beans, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Unstuff those peppers to make a hearty bell pepper soup with seasoned beef, peppers, and rice. Stuffed bell peppers are a classic dinner that works perfectly as a soup on those busy days.

Fragrant and filling, when hamburger cabbage soup is simmering on the stove, anyone wandering through the kitchen is going to grin.

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Split Pea Soup with Ham and Potatoes

Old-fashioned split pea soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 322kcal

Author Mary Younkin

Ingredients

• 2 leeks washed and rinsed well, sliced very thin, about 1½ cups
• ½ large onion diced into ½-inch pieces
• 2 cups diced potatoes about ½-inch in size
• 2 cloves garlic
• 2 bay leaves
• 1 teaspoon Italian seasonings
• 3 cups cooked ham chopped into ½-inch pieces
• 16 ounces dried split peas
• 4 cups chicken broth
• 3 cups water
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste

Instructions

• Combine the leeks, onion, split peas, garlic, thyme, and bay leaves in a soup pot or Dutch oven. Pour the chicken broth and water on top of everything. Bring to a boil and then reduce to a simmer for 45 minutes.
• Add the potatoes and ham and return to a boil. Reduce the heat again and simmer for 10-15 minutes, until the peas disintegrate into the broth and the potatoes are tender. Remove the bay leaves and stir the soup.
• Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.

Nutrition

Calories: 322kcal | Carbohydrates: 48g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 1092mg | Potassium: 974mg | Fiber: 16g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 4mg

Cheesy Broccoli Rice

This dish is one of those “do it all” dishes. It’s wonderful as a hearty and crowd-pleasing side dish to be sure, but it also makes an excellent vegetarian main dish.

With just the little one-ingredient addition of leftover rotisserie chicken, grilled chicken, or a quick batch of last minute chicken, you can transform it into a meaty main dish casserole, too! Whether you’re serving the cheese rice as a side dish or as the main feature of the meal all by itself, everyone is going to love this.

And I said it’s picky eater approved and I stand by that! At least at our house, any time we want to get someone to try a vegetable they’d normally turn their nose up at, covering it in cheese or cheese sauce does the trick.

Cheesy Broccoli Rice Recipe

To whip up this hearty, comforting dish, you’ll need the following ingredients:

• jasmine rice
• fresh broccoli
• whole milk
• heavy cream
• flour
• granulated garlic
• dry mustard
• granulated onion
• cayenne pepper
• cheddar cheese
• Monterey Jack cheese
• kosher salt
• black pepper

Cheesy Broccoli Rice Casserole

Cook the rice and set it aside to cool. Steam the broccoli and set it aside to cool as well.

While the rice is cooking, combine the flour and all of the spices with the milk. Whisk it until smooth. Set this aside.

Warm the cream in a large deep sided skillet. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.

Continue whisking until the milk thickens slightly, about 4-5 minutes. Add 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese, a handful at a time, stirring with a wooden spoon to melt.

Remove from the heat once all the cheese has melted. Add the rice and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed.

Top with remaining cheddar cheese and cover with lid to melt. Serve warm. Any leftovers will keep well in an airtight container in the refrigerator for a few days and reheat nicely for easy lunches.

For a few more cheesy dinner options, check out our favorites. When you pull this cheesy and delicious Ham Potato and Broccoli Casserole from the oven everyone will be clamoring for a bite.

Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is a big win at my house.

Pasta and sausage in a rich tomato pasta sauce is topped with an abundance of cheese to create this Cheesy Sausage Pasta. Everything bakes and melts together to create an irresistible dinner for any cheese or pasta lover!

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Cheesy Broccoli and Rice

Tender jasmine rice with bite sized broccoli florets in a cheesy sauce makes cheesy broccoli rice picky eater approved! This can served as a vegetarian main dish or turned into an even heartier main dish by adding chicken to it.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 342kcal

Author Mary Younkin

Ingredients

• 2 cups cooked Jasmine rice
• 6-8 cups small broccoli florets
• 1⅓ cup whole milk
• ⅔ cup heavy cream
• 2 tablespoons all-purpose flour
• ½ teaspoon granulated garlic
• ¼ teaspoon dry mustard
• ¼ teaspoon granulated onion
• ⅛ teaspoon cayenne pepper
• 2 cups freshly shredded cheddar cheese divided
• 1 cup freshly shredded Monterey Jack cheese
• ¾ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

Instructions

• Cook the rice and set aside to cool. Steam the broccoli and set aside to cool.
• While the rice is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
• Warm the cream in a large deep sided skillet. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
• Continue whisking until the milk thickens slightly, about 4-5 minutes. Add 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese, a handful at a time, stirring with a wooden spoon to melt.
• Remove from the heat once all the cheese has melted. Add the rice and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed. Top with remaining cheddar cheese and cover with lid to melt.

Nutrition

Calories: 342kcal | Carbohydrates: 20g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 531mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1173IU | Vitamin C: 59mg | Calcium: 404mg | Iron: 1mg