Ingredients
Pasta and Vegetables
- 8 oz medium shell pasta
- 2 cups bite sized broccoli florets
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ⅓ cup heavy cream
- 8 oz block sharp cheddar cheese, freshly grated
- 1 teaspoon salt
Instructions
- Cook Pasta and Broccoli: Boil a pot of water and cook the pasta to al dente according to package instructions. Dice the broccoli into bite-sized pieces and add them to the boiling water with the pasta in the last 5 minutes of cooking.
- Make Roux: While the pasta cooks, melt the butter in a medium-sized saucepan over medium heat. Add the flour and whisk constantly for about 1 minute to cook out the raw flour taste.
- Add Milk and Cream: Slowly stir in the whole milk and heavy cream, whisking continuously until the mixture thickens, which should take around 5 minutes.
- Drain Pasta and Broccoli: Once the pasta is al dente and broccoli is tender, drain them together in a colander and set aside.
- Finish Cheese Sauce: Remove the cheese sauce from the heat, then stir in the salt and freshly grated sharp cheddar cheese. Stir until the cheese melts completely and the sauce is smooth.
- Combine and Serve: Toss the drained pasta and broccoli into the cheese sauce until evenly coated. Serve immediately while hot and creamy.
Notes
- For a lighter version, reduce the amount of heavy cream or use low-fat milk.
- Make sure to whisk constantly when adding milk to avoid lumps in the cheese sauce.
- Add freshly grated cheese for better melting and smoother texture compared to pre-shredded cheese.
- You can substitute sharp cheddar with other cheeses like Monterey Jack or a blend for a different flavor.
- Serve immediately to prevent the sauce from thickening too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
