Homemade Broccoli Shells and Cheese
Ingredients
The pasta and vegetables
-
8
oz
pasta
-
½
lb
frozen broccoli florets
-
½
small
onion
The cheese sauce
-
3
Tbsp
butter
-
3
Tbsp
all-purpose flour
-
2.5
cups
milk
-
2
cups
shredded sharp cheddar
-
¼
cup
grated parmesan
-
to taste
salt and pepper
Instructions
- 1. Boil water in a large pot and cook the pasta until tender, then drain.
- 2. Thaw the broccoli and chop it into smaller pieces.
- 3. In a sauce pot, cook diced onion in butter over medium heat until softened.
- 4. Add flour to the onion and butter to create a roux, whisking for 1-2 minutes.
- 5. Gradually whisk in milk until smooth, then simmer until thickened.
- 6. Remove from heat and stir in shredded cheddar and parmesan until melted.
- 7. Season the cheese sauce with salt, pepper, and optional hot sauce.
- 8. Combine the drained pasta, chopped broccoli, and cheese sauce, stirring to coat.
Nutrition Facts (estimated)
Servings
4
Calories
681
Total fat
35g
Total carbohydrates
61g
Total protein
31g
Sodium
755mg
Cholesterol
0mg
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