Broccoli Cheddar Shells Recipe

Medium pasta shells: These are small, curved pasta shapes that hold the cheese sauce well.

Broccoli florets: Fresh pieces of broccoli that add color and nutrition.

Butter: Used to make the creamy cheese sauce smooth and rich.

All-purpose flour: Helps thicken the cheese sauce so it’s nice and creamy.

Milk: The base of the sauce that makes it creamy without being too heavy.

Shredded cheddar cheese: Gives the dish its cheesy, flavorful taste.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a little bit of spice and depth to the sauce.

One of the key moves in this Broccoli Cheddar Shells Recipe is making the cheese sauce just right by slowly adding the milk while whisking. Here’s how to do it step by step so your sauce turns out smooth and creamy:

1. After melting the butter and stirring in the flour, don’t rush to pour in all the milk at once. Instead, add a little bit at a time.
2. Use a whisk to stir constantly as you pour in the milk. This helps mix everything evenly and stops lumps from forming.
3. Keep stirring over medium heat until the sauce starts to thicken and bubble. That’s when you know it’s ready for the cheddar cheese.

Doing it this way makes cooking smoother because the sauce won’t get lumpy or too thick too fast. If you dump all the milk in at once, the flour can clump up and make your sauce grainy, which isn’t very tasty. Taking your time and whisking keeps the sauce silky and perfect for coating the pasta shells and broccoli.

I remember the first time I tried this, I was in a hurry and poured all the milk at once. The sauce got full of lumps, and I had to start over. Now, I always add the milk slowly, and it makes a huge difference. Also, if you don’t have a whisk, a fork works okay, but a whisk really helps get the sauce smooth faster. It’s a little extra effort that pays off with a delicious, creamy sauce every time!

• 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.