Go Back
Homemade The Creamiest Broccoli Shells and Cheese. recipe photo
Print Recipe Save it for later

The Creamiest Broccoli Shells and Cheese.

A rich, ultra-creamy broccoli shells and cheese that combines tender broccoli florets with a silky cheddar sauce.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 cups broccoli florets about 2 heads, small florets preferred
  • 16 ounces medium pasta shells
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons cream cheese
  • 16 ounces sharp cheddar cheese freshly grated
  • kosher salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a rolling boil.
  • Add the broccoli florets to the boiling water and cook for 2 minutes, then remove with a slotted spoon and plunge into an ice bath or run under cold water to stop cooking; set aside.
  • Add the pasta shells to the same boiling water and cook according to package directions until al dente; drain in a colander and return the pasta to the pot.
  • While the pasta cooks, melt the butter in a saucepan over medium heat.
  • Whisk the flour into the melted butter to form a roux and cook, whisking, until it smells nutty and is lightly golden, about 2 minutes.
  • In a measuring cup combine the milk and heavy cream. Gradually stream about 1/4 cup at a time into the roux while whisking constantly until fully incorporated and slightly thickened.
  • Stir in the cream cheese until melted and smooth, then remove the saucepan from the heat.
  • Add about 12 ounces (¾ of the grated cheddar) to the sauce in small handfuls, stirring gently until each addition is melted before adding more; do not increase the heat to avoid a grainy sauce.
  • Taste and season the cheese sauce with kosher salt and pepper as needed.
  • Pour the cheese sauce over the drained pasta in the pot, add the blanched broccoli, and stir to combine.
  • Serve and, if desired, sprinkle the remaining grated cheddar over individual portions so it melts on contact for extra cheesiness.

Equipment

  • Large Pot
  • Slotted Spoon
  • ice bath or bowl with cold water
  • Saucepan
  • Whisk
  • Measuring cup
  • Colander

Notes

  • Use small broccoli florets for even cooking.
  • Shred cheddar fresh for the best melting texture.
  • Add cheese in small batches to avoid a grainy sauce.
  • Do not increase heat while melting the cheese.