A delightful and comforting dish featuring tender pasta shells coated in a creamy, velvety sauce, paired with perfectly cooked broccoli for a wholesome and satisfying meal. This recipe is quick to make, perfect for weeknight dinners, and can be customized with your favorite additions.
Ingredients
- 12 oz (340 g) pasta shells
- 2 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon mustard powder (optional)
- Salt and black pepper to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions.
- Add the broccoli florets to the pot during the last 3–4 minutes of cooking. Drain and set aside.
- Prepare the Creamy Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring continuously, until it thickens (about 3–5 minutes).
- Add the Cheeses:
- Lower the heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Add the mustard powder, if using, and season with salt and black pepper to taste.
- Combine:
- Add the cooked pasta and broccoli to the sauce. Toss to coat everything evenly.
- Serve:
- Transfer the creamy broccoli and shell pasta to serving bowls. Garnish with red pepper flakes, if desired, and extra Parmesan cheese. Enjoy warm!
Would you like to add any protein options or dietary customizations to this recipe? 😊