Description
Tender pasta shells coated in a velvety cheddar sauce with bits of fresh broccoli — cozy, cheesy, and irresistibly creamy.
Ingredients
Scale
- 2 cups medium pasta shells
- 1 ½ cups broccoli florets, chopped
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tbsp butter
- 1 tbsp flour
- Salt, pepper, and garlic powder to taste
- Optional: pinch of paprika or mustard powder for depth
Instructions
- Cook pasta shells in salted water; add broccoli florets in the last 2 minutes of boiling. Drain and set aside.
- In a saucepan, melt butter, whisk in flour, and cook for 1 minute.
- Slowly add milk while whisking until smooth and thickened.
- Stir in shredded cheddar cheese until melted and creamy.
- Add cooked pasta and broccoli to the sauce, stirring to coat evenly.
- Season with salt, pepper, and garlic powder to taste.
- Serve warm, with extra cheese melted on top if desired.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper.
- This dish can be made ahead and reheated, though the pasta may absorb some sauce.
- Feel free to substitute other vegetables like spinach or peas for variety.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg