This Amish Cheddar Broccoli Noodles recipe is a humble one-pot wonder from Pennsylvania Dutch kitchens—wide egg noodles simmered in a rich, velvety cheese sauce with tender broccoli florets. With just 6 simple ingredients, it’s the kind of meal that warms you from the inside out, perfect for chilly evenings or when you need a taste of farmhouse simplicity.
No fancy techniques, no extra dishes—just creamy, cheesy comfort in under an hour.
Why You’ll Love This Recipe
- 🧀 Only 6 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 20–25 minutes cook
- 💛 One pot = easy cleanup
- 💸 Costs under $8—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Ingredients You’ll Need
(Serves 6)
- 12 oz (340g) wide egg noodles
- 3 cups broccoli florets, chopped small
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2½ cups whole milk
- 2 cups shredded sharp cheddar cheese
- Salt & black pepper to taste
- Optional: Pinch of nutmeg or garlic powder
💡 Pro Tips:
- Cook noodles and broccoli together—saves time and water.
- Use freshly shredded cheese—pre-shredded contains anti-caking agents that make sauce grainy.
- Don’t boil after adding cheese—stir off heat to keep sauce smooth.
Step-by-Step Instructions (Creamy, Tender, Foolproof)
1. Cook Noodles & Broccoli
- In a large pot, cook noodles in salted boiling water according to package directions.
- In the last 3–4 minutes, add broccoli florets to the pot.
- Drain and return to pot.
