Broccoli Cheddar Shells Recipe

Medium pasta shells: These are the base of the dish, providing a hearty and satisfying texture.

Broccoli florets: Adds a nutritious and vibrant green element to the dish.

Butter: Used to create the roux for the cheese sauce, adding richness and flavor.

All-purpose flour: Helps to thicken the cheese sauce, ensuring a creamy consistency.

Milk: The liquid base for the cheese sauce, making it smooth and creamy.

Cheddar cheese: The star of the sauce, providing a sharp and tangy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the cheese sauce.

When making the cheese sauce, ensure you whisk the milk gradually into the flour and butter mixture. This helps to prevent lumps and creates a smooth, creamy consistency. Additionally, use freshly shredded cheddar cheese instead of pre-shredded varieties, as it melts more evenly and provides a richer flavor.

• medium pasta shells - Substitute with penne pasta: Penne pasta has a similar texture and will hold the sauce well.

• chopped broccoli florets - Substitute with chopped cauliflower florets: Cauliflower has a similar texture and can be used to maintain the dish's consistency.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can be used to make the roux.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option while maintaining a creamy texture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and provides a creamy texture, though the flavor will be milder.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile without altering the color of the dish.

• Allow the broccoli cheddar shells to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta into an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
• Store the container in the refrigerator. The broccoli cheddar shells will stay fresh for up to 3-4 days.
• For freezing, place the cooled pasta in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Frozen broccoli cheddar shells can be stored for up to 2-3 months.
• When ready to reheat, thaw the pasta in the refrigerator overnight if frozen.
• Reheat in a skillet over medium heat, adding a splash of milk to restore creaminess. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the pasta in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• If the cheese sauce appears too thick after reheating, add a bit more milk and stir until the desired consistency is reached.

• Preheat your oven to 350°F. Transfer the Broccoli Cheddar Shells to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20 minutes or until heated through. For an extra cheesy touch, sprinkle some additional shredded cheddar cheese on top before baking.

• For a quicker option, use the microwave. Place a portion of the Broccoli Cheddar Shells in a microwave-safe bowl. Add a splash of milk to keep the dish creamy. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• If you prefer the stovetop, heat a non-stick skillet over medium-low heat. Add the Broccoli Cheddar Shells and a small amount of milk or butter. Stir frequently to ensure even heating and prevent sticking. Cook until warmed through, usually about 5-7 minutes.

• For an air fryer method, preheat the air fryer to 350°F. Place the Broccoli Cheddar Shells in an air fryer-safe dish. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give a slightly crispy texture to the pasta shells.

• If you have a steamer, place the Broccoli Cheddar Shells in a heatproof bowl and set it in the steamer basket. Steam for about 5-10 minutes until heated through. This method helps retain the creamy texture of the cheese sauce.

• Large pot: Used for boiling the pasta shells and blanching the broccoli florets.

• Colander: Essential for draining the cooked pasta and broccoli.

• Large skillet: Needed for making the cheese sauce by melting butter, cooking flour, and combining with milk and cheese.

• Whisk: Useful for gradually whisking in the milk to the butter and flour mixture to ensure a smooth sauce.

• Wooden spoon: Ideal for stirring the cheese into the sauce and combining the pasta and broccoli with the cheese sauce.

• Measuring cups: Necessary for measuring the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used for measuring the salt and black pepper precisely.

• Cutting board: Important for chopping the broccoli florets into smaller pieces.

• Chef's knife: Needed for chopping the broccoli florets efficiently.

• Serving spoon: Handy for serving the finished broccoli cheddar shells warm.

Pre-chop ingredients: Chop the broccoli florets and shred the cheddar cheese in advance to save time during cooking.

Use one-pot method: Cook the pasta shells and broccoli together in the same pot to reduce cleanup and cooking time.

Microwave milk: Warm the milk in the microwave before adding it to the flour mixture to speed up the thickening process.

Pre-measure seasonings: Measure out the salt and black pepper ahead of time to streamline the cooking process.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.