White Cheddar Broccoli and Shells

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White cheddar broccoli and shells is ready for the dinner table in only 30 minutes and features tender shells and broccoli in a rich white cheddar sauce.

Prep Time 15

Cook Time 15

Servings servings

Calories 509kcal

Ingredients

1 lb pasta shells
3 cups broccoli florets
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups 2% or skim milk
1/4 cup heavy whipping cream
1-1/2 cups shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

Cook pasta shells according to package instructions in lightly-salted water until al dente. Keep warm and set aside.
Bring a medium pot of lightly-salted water to boil over high heat. Reduce heat to medium, add broccoli and allow broccoli to simmer 3-5 minutes until tender. Set aside.
Melt butter in a Dutch oven or large skillet over medium heat. Whisk in flour until smooth and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add cheeses, garlic powder, and onion powder, whisking until cheese is melted.
Fold shells and broccoli into sauce until combined. Season with salt and pepper to taste. Serve warm and enjoy!

Notes

Storing Instructions

Store shells in refrigerator up to 6 days.

Nutrition