Making dinner on the weeknights can sometimes feel like a chore…even for those of us who like to cook. After running your children around picking up and dropping them off at after school activities, it can be hard to get that meal together with a smile on your face! I know, I’ve been there! No matter what I make, I like to make sure that it includes a vegetable though. Casseroles and soups are great in this case, and so is this yummy Creamy Cheddar & Broccoli Shell recipe!
Macaroni & Cheese is one of those comforting meals that everyone in the family loves. It’s also a great meal to add some healthy vegetables to as well. With all that yummy cheesiness going on, I doubt you’ll hear any complaints about the healthy addition!
Tender steamed broccoli florets and al dente pasta shells are tossed in a creamy and delicious Sharp Cheddar Cheese sauce made with butter, sour cream, milk and a little seasoning for a fun twist on your everyday macaroni & cheese.
For this recipe, I like to keep things simple and use 2 dishes. One stock pot and 1 casserole dish. Everything for this quick & tasty homemade meal can be prepared in those two things for easy cleanup!
After cooking your shell pasta, drain it and set it aside in the colander. You can use that same stock pot to make your cheese sauce. After combining all of your tasty ingredients and making sure they are coated well with the cheese sauce, pour your pasta into a baking dish and sprinkle with more freshly grated Sharp cheddar Cheese. Bake it in your oven for 25-30 minutes or until nice and bubbly!
This dinner is delicious with some homemade applesauce this time of year or even a fresh garden salad! There are never any leftovers at my house from my 4 kiddos when I make this, so it’s definitely kid approved!
If you’re looking for a new way to add veggies to your menu this week, give this recipe a try! Enjoy!
Ingredients
- 1 (16 oz.) package broccoli florets, steamed
- 3 cups medium shell pasta, cooked, drained
- 6 Tbsp. unsalted butter
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 cup flour
- 1 cup sour cream
- 2 1/2 cups 2 % or higher milk
- 4 cups Sharp Cheddar cheese, freshly grated, divided (1 cup reserved for topping)
Instructions
- Cook shell pasta until al dente, drain, and set aside.
- Steam your broccoli florets in the microwave or in a steamer, and set aside.
- Preheat your oven to 350 degrees.
- In a large stock pot, under medium heat, melt the butter and add the salt, pepper, onion powder and garlic powder.
- Add the flour, and whisk until smooth for about a minute.
- Stir in milk and sour cream while whisking until thick.
- Stir in the cheese (reserving 1 cup of Sharp Cheddar) until melted.
- Add the broccoli and stir, then add the pasta shells and mix well.
- Pour into a casserole dish, sprinkle with the reserved 1 cup of Sharp Cheddar Cheese and bake uncovered for 25-30 minutes or until bubbly.
- Serve hot.
- Serves 6.
- *To freeze- prepare as usual, but do not bake. Cool, cover and freeze in a freezer and oven safe container. When ready to eat, move to the refrigerator overnight to defrost, and bake as usual in the evening.
- Enjoy!
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