Broccoli Shells and Cheese
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
4 to 6 people
-
Course
Main Course
-
Cuisine
American
Broccoli Shells and Cheese
Description
Broccoli Shells and Cheese is a dish that blends pasta shells with small broccoli florets tossed in a freshly made cheddar cheese sauce. After parboiling the broccoli to keep it crisp-tender and vibrant, the same water is used to cook the pasta, optimizing flavor and minimizing cookware. The cheese sauce begins with a butter and flour roux, to which milk and heavy cream are slowly incorporated, thickening to a smooth base. Cream cheese enriches the sauce, while sharp cheddar provides the distinct cheesy flavor and melt. The final assembly combines the cooked pasta and broccoli with the warm cheese sauce for a cohesive dish.
This recipe results in a comforting side or main dish that balances the creamy, cheesy richness with the vegetable's freshness and texture. It’s well suited for home cooking, offering a way to include broccoli in a classic mac and cheese style presentation. The sauce's nutty notes from the roux add depth, enhancing the overall flavor beyond just cheese and cream.
While there are no additional storage or serving notes, the method highlights gentle, incremental liquid incorporation in the sauce and timing considerations to achieve the right texture without curdling or separation. Such attention ensures a smooth and creamy sauce ideal for coating the shells and broccoli evenly.
Ingredients
- 1 ½ cups broccoli about 2 heads of broccoli (I like small florets here, florets
- 16 ounces pasta shells medium
- 1 ½ tablespoons butter unsalted
- 1 ½ tablespoons all-purpose flour
- 1 cup milk whole
- 1 cup heavy cream
- 2 tablespoons cream cheese
- 16 ounces cheddar cheese freshly grated, sharp
- salt kosher salt
- black pepper kosher salt
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets. Cook for 2 minutes. Remove with a slotted spoon and place the broccoli in an ice bath or run ice cold water over it to stop it from cooking.
- Add the pasta to the same boiling water. Cook according to the directions. Once the pasta has finished, drain it from the pot. You can combine it and the broccoli in that same pot.
- While the pasta is cooking, make the cheese sauce.
- Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour to create a roux. Whisk and cook until it’s golden and smelling nutty, about 2 minutes.
- Mix the cream and milk in a measuring cup. Very slowly stream the mixture in, whisking the entire time. I steam it in about ¼ cup at a time, whisking the entire time, until it’s all incorporated. Continue to stir until the mixture thickens a bit. Stir in the cream cheese until it melts.
- Turn off the heat. Add the cheese in small handfuls, stirring slowly and until completely melted. You’re going to add in about ¾ of the cheese - around 12 ounces. This will take awhile to stir and melt slowly. Don’t increase the heat because you want it to melt without getting grainy!
- Taste the cheese sauce and season with a pinch of salt and pepper as needed. Pour the cheese sauce over the pasta and broccoli in the pot. Stir to combine. Once it’s all combined, I like to stir in the extra grated cheese as I serve it. This gives it an extra melty factor!
User Reviews
Overall Rating
5
You'll Also Love
