Broccoli Shells and Cheese

Name: Broccoli Shells and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 8 oz. pasta; 1/2 lb. frozen broccoli florets*; 1/2 small onion, about 1/2 cup diced; 3 Tbsp butter; 3 Tbsp all-purpose flour; 2.5 cups milk; 2 cups shredded sharp cheddar; 1/4 cup grated parmesan; salt and pepper to taste

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4.6

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
681 kcal
Course
Lunch, Dinner
Cuisine
American

Broccoli Shells and Cheese

Nancy Wheeler

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Broccoli shells and cheese is a classic American comfort food. Serve it as a hearty side with dinner, or as a light main dish.

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Ingredients

Servings

8 oz. pasta $0.55
1/2 lb. frozen broccoli florets* $0.90
1/2 small onion, about 1/2 cup diced $0.18
3 Tbsp butter $0.33
3 Tbsp all-purpose flour $0.03
2.5 cups milk $0.65
2 cups shredded sharp cheddar $1.89
1/4 cup grated parmesan $0.24
salt and pepper to taste $0.05

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Instructions

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander and set it aside until ready to use.
Meanwhile, allow the broccoli to thaw. Once partially thawed, chop the florets into smaller, bite-sized pieces, and set them aside to fully thaw while you prepare the rest of the dish.
While the pasta is cooking, begin the cheese sauce. Finely dice the onion and add it to a sauce pot with the butter. Cook the onion and butter over medium heat until the onions are softened (about 2-3 minutes).
Add the flour to the butter and onion. The flour and butter will form a paste, or roux. Whisk the roux over medium heat for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste-like flavor.
Whisk the milk into the roux until no lumps remain. Add some freshly cracked pepper to the sauce. Bring the mixture up to a simmer, stirring often (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
Turn the burner off and whisk in the shredded cheddar, one handful at a time, until it is fully melted in. Next, stir in the grated Parmesan. Give the cheese sauce a taste and add salt, pepper, and hot sauce to taste.
Once you have the cheese sauce seasoned to your liking, return the drained pasta to its large pot, add the chopped broccoli, and pour the cheese sauce over top. Stir until everything is combined and coated in the wonderfully cheesy sauce. Serve hot.

Notes

*To use fresh broccoli in this recipe, cut two broccoli crowns into small florets. Add the cut florets to the boiling pasta water during the pasta's last minute of cooking. This will blanch the broccoli, but leave it just firm enough to add texture. Drain the broccoli along with the pasta in the colander.