Broccoli and Cheddar Baked Shells

Overhead of a bowl of broccoli and white cheddar baked shells with a fork.

Broccoli and cheddar baked shells is comfort food at its finest! This classic macaroni and cheese is quick and easy for family meals, and upscale enough for company.

broccoli and cheddar baked shells, with spoon

broccoli and white cheddar baked shells is the creamy, cozy, and comforting pasta dish you need this fall

Do you love those white cheddar shells that come in a box? Yep, me too. Well this is like a grown-up, fancy (but easy!!) version of that comforting classic, with lots of fresh broccoli added in for a little boost of vitamins. The best part is, once you’ve made this super easy mac-and-cheese style sauce, you’ll realize just how customizable it is for all sorts of creamy, delicious dishes all fall and winter.

broccoli and cheddar baked shells with creamy sauce

it’s all about the sharp white cheddar

Nutty, sharp white cheddar cheese is the flavor hero of this recipe, so I recommend getting the best, sharpest of sharp cheddars you can find! Remember that the flavor will be diluted in the sauce, so you’ll want to start with strong enough cheese to shine through in the finished dish.

  • You can use either pre-shredded or shred your own block of white cheddar, whichever you prefer. You’ll need about 3 1/2 cups of shredded cheese total.
  • Prefer orange cheddar? Go right ahead! There’s no flavor difference between white and orange cheddar, I just think the dish looks prettier with white cheese.
  • Feeling a little fancy? Try swapping out some of the sharp cheddar for another complementary hard cheese like Gruyere, Parmesan, or Asiago.
stirring broccoli cheddar shells in a green pot

the cheddar sauce is so easy you can memorize it

Seriously, I’m not kidding. It’s the same ratio as my basic mac and cheese sauce, but scaled up slightly because this recipe uses a whole pound of pasta. All of the ingredient amounts start with the number “3,” making it super easy to whip up without constantly checking your phone while you’ve got butter and cheese on your fingers.

  • 3 tablespoons flour
  • 3 tablespoons butter
  • 3 cups whole milk
  • 3 cups shredded cheese
  • seasoned with salt, pepper, and a pinch of nutmeg (if it sounds weird, try it! It brings a subtle little flavor note to the dish that is really lovely)
a small bowl of broccoli cheddar baked shells

tips and tricks for making the perfect cheese sauce

Mac and cheese is all about that glorious creamy cheese sauce. But don’t let fear of a curdled sauce keep you from making this fabulous comfort food. With my tips you’ll have no trouble at all, promise.

  • MAKE A ROUX: it’s as easy as melting butter in a saucepan, adding flour, and whisking it together until it’s very smooth with no lumps. Allow it to bubble away over medium heat for a minute or two to cook the flour, and you’re done! A roux helps to thicken the sauce, and can also be used for thickening gravies and stews.
  • ADD MILK: remember to add just a little bit at first so that you have a chance to whisk it smoothly into the roux. If you add too much, it will be impossible to whisk all the little lumps of the roux into the milk. So start slow, and then once the mixture is smooth, you can add the rest of the milk.
  • HEAT IT ALL UP: next you’re going to want to heat the milk and roux mixture until it juuuust starts to simmer. I define this as seeing the first few small bubbles come up in the middle of the pan (there will be small, foamy bubbles around the outside of the mixture, too.) Stir occasionally as the milk heats up so you don’t get any scalded milk on the bottom of the pan.
  • TIME FOR THE CHEESE: take the pan off the heat, and stir in just a little bit of the cheese. This not only helps you melt the cheese in evenly, but it also makes it less likely to curdle and split. Continue to very slowly add a couple of handfuls of the shredded cheese, then once that’s melted in, you can add the rest and stir it all together.
  • if your cheese isn’t quite melting in all the way, you can return your pan to a very low heat to encourage everything to melt together. But don’t heat it up too much or you risk splitting the sauce.
broccoli and cheddar cheese baked shells in a pot with napkin

more ways to enjoy broccoli cheese

Overhead of a bowl of broccoli and white cheddar baked shells with a fork.
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5 from 1 vote

Broccoli and White Cheddar Baked Shells

Broccoli and cheddar baked shells is comfort food at its finest! This classic macaroni and cheese is quick and easy for family meals, and upscale enough for company.
Course Dinner Recipes
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Yield 6 servings
Calories 678kcal
Author Sue Moran

Ingredients

  • 1 lb dried pasta shells
  • 6 cups chopped broccoli, loosely packed
  • salt

for the white cheddar sauce

  • 3 Tbsp unsalted butter
  • 3 Tbsp all purpose flour
  • 3 cups whole milk
  • 3 cups shredded sharp white cheddar cheese
  • 1/4 tsp ground nutmeg
  • freshly cracked black pepper, to taste

for topping

  • 1/2 cup shredded sharp white cheddar cheese (optional)

Instructions

  • Preheat oven to 350F.
  • Boil the pasta until it is al dente (it will cook a little bit more in the cheese sauce, so don't overcook it), adding the chopped broccoli into the boiling water a minute or two before the pasta is done cooking. Drain, season lightly with salt and set aside.
  • In a medium saucepan over medium heat, melt the butter. Then whisk in the flour to make a roux.
  • Cook the roux (it should be bubbling, but not turning brown) for a couple of minutes, and then slowly add the milk, a little at a time, whisking well between each addition to keep the sauce smooth.
  • When all the milk has been added, gently bring the mixture up to a simmer.
  • Once you start to see the mixture simmer, take it off the heat, and add the shredded cheese, starting with just 1/4 cup or so, and mixing it in to the sauce. Then add the the rest of the cheese in a couple batches, mixing each addition in.
  • When the cheese has melted into the sauce, toss it with the pasta and broccoli, and transfer everything to an oven safe baker.
  • Top with the 1/2 cup extra shredded cheddar cheese, and bake for about 15-20 minutes until bubbling. You can broil the baked pasta for another couple of minutes for a browned top if you like.

Nutrition

Calories: 678kcal | Carbohydrates: 72g | Protein: 31g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 439mg | Potassium: 679mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1506IU | Vitamin C: 81mg | Calcium: 606mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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4 Comments

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  • Reply
    blg
    September 23, 2021 at 5:47 am

    anyway to skip the flour in this?

    • Reply
      Sue Moran
      September 23, 2021 at 9:05 am

      Yes, you can skip it for sure, but your sauce will be a little thinner. Not really a problem because the cheese will thicken it nicely. You might try using evaporated milk.

  • Reply
    Nicole Krause
    September 22, 2021 at 9:41 am

    What size baking dish?

    • Reply
      Sue Moran
      September 22, 2021 at 11:44 am

      Hi Nicole, my baking dish here is a 4.5 quart dutch oven. You can also use some 9×13 baking dishes or casserole dishes, but their capacity varies depending on how deep they are. Hope this helps!

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