Stovetop Broccoli Cheddar Shells (Edit recipe)

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I adore a bubbly, golden brown baked mac and cheese, but a dreamy, creamy stovetop variety is always nice too! Quick sauce, perfectly al dente shells, tender-crisp broccoli, and a combination of both Monterey jack & cheddar cheeses.

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

14

Serves: 4

Ingredients

450 grams Pasta Shells, Large
4.5 cups Broccoli, Florets
2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
.5 tsp Red Pepper Flakes
1 whole Yellow Onion, finely diced
1 cup Heavy Cream (Whipping Cream), room temp
0.333 cup Milk, 2%
1 tsp Dry Mustard Powder
1 cup Monterey Jack Cheese, shredded
2 cups Aged Cheddar Cheese, Orange
1 whole Himalayan Pink Salt, To Taste
1 whole Black Pepper, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously salted water to a boil and leave covered.
Begin heating the butter, EVOO, garlic, and pepper flakes in a large skillet set to just below medium. Once heated, stir and let the garlic sizzle for about 30 seconds. Add the onions and a good pinch of both salt & pepper. Stir and continue to cook until the onions are soft, 7 - 9 minutes. Pour in the cream & milk, and wait for the sauce to start bubbling up at which point you'll whisk in your dry mustard powder. At the same time, drop your florets in to the boiling water and blanch them for a couple minutes until bright green and gorgeous. Strain the broccoli directly to the skillet with the cream and season with a good pinch of salt.
At this time, drop your pasta in to the boiling water. Reduce the temp of the skillet to a simmer and let that simmer away as your pasta cooks, stirring as needed. Once the pasta is almost al dente, strain it directly to the skillet with the sauce which will still be quite loose. Stir to combine everything in the skillet and let the pasta cook in the cream sauce for another 5+ minutes until the sauce has thickened up and noodles are perfectly al dente.
Turn off the heat and add both the cheeses along with a good ladle full of the hot pasta water. Start tossing everything together to melt the cheese in to the sauce. Continue tossing until the sauce is creamy and both cheeses have fully emulsified. Add additional pasta water if needed / desired for a creamier consistency. Taste and adjust your salt & pepper to your liking.
Serve and ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1143
Fat:	86 g
Carbohydrates:	42 g
Protein:	59 g
Cholesterol:	151 g
Sodium:	1370 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.