Broccoli and White Cheddar Baked Shells
User Reviews
5
Broccoli and White Cheddar Baked Shells
Description
Broccoli and White Cheddar Baked Shells feature pasta shells cooked al dente alongside chopped broccoli, which cooks briefly in the same water. The creamy sauce is prepared by making a classic roux with butter and flour, then gently whisking in whole milk until smooth and simmering. Sharp white cheddar is incorporated gradually to prevent curdling, and the mixture is finished with nutmeg and freshly cracked black pepper for subtle warmth and seasoning. The combined pasta, broccoli, and cheese sauce are assembled and baked at 350°F, optionally topped with extra cheddar cheese for a gooey crust. The result is a comforting baked pasta dish with crisp-tender broccoli and a velvety, savory white cheddar sauce that complements the shell pasta well.
Ingredients
- 1 lb pasta shells dried
- 6 cups broccoli chopped, loosely packed
- salt
for the white cheddar sauce
- 3 Tbsp butter unsalted
- 3 Tbsp all-purpose flour
- 3 cups milk whole
- 3 cups cheddar cheese shredded, sharp, white
- 1/4 tsp ground nutmeg
- black pepper freshly cracked, to taste
for topping
- 1/2 cup cheddar cheese shredded, sharp, white, optional
Instructions
- Preheat oven to 350F.
- Boil the pasta until it is al dente (it will cook a little bit more in the cheese sauce, so don't overcook it), adding the chopped broccoli into the boiling water a minute or two before the pasta is done cooking. Drain, season lightly with salt and set aside.
- In a medium saucepan over medium heat, melt the butter. Then whisk in the flour to make a roux.
- Cook the roux (it should be bubbling, but not turning brown) for a couple of minutes, and then slowly add the milk, a little at a time, whisking well between each addition to keep the sauce smooth.
- When all the milk has been added, gently bring the mixture up to a simmer.
- Once you start to see the mixture simmer, take it off the heat, and add the shredded cheese, starting with just 1/4 cup or so, and mixing it in to the sauce. Then add the the rest of the cheese in a couple batches, mixing each addition in.
- When the cheese has melted into the sauce, season with nutmeg and pepper to taste. Then toss it with the pasta and broccoli, and transfer everything to an oven safe baker.
- Top with the 1/2 cup extra shredded cheddar cheese, and bake for about 15-20 minutes until bubbling. You can broil the baked pasta for another couple of minutes for a browned top if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 72g | 24% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 439mg | 18% |
| Potassium | 679mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1506IU | 30% |
| Vitamin C | 81mg | 90% |
| Calcium | 606mg | 61% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
