Directions: |
Directions:Get a large pot of salted water on to boil. Rinse the broccoli well and cut it into small florets. The pasta and broccoli will be cooked in the same pot to save on dishes and time. When the water comes to a full boil, add the pasta. Set a timer for 8 minutes then add the broccoli. Cook the pasta and broccoli for two minutes more and then pour everything into a colander to drain. Set them aside until ready to add to the cheese sauce. While the pasta and broccoli are doing their thing, you can begin the cheese sauce. Finely dice the onion and cook with butter over medium heat until softened (about 2-3 minutes). Add the flour to the butter and onion. The flour and butter will form a paste like mixture (roux). Using a whisk, stir and cook the roux for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor. Add the milk and whisk well to dissolve all of the flour clumps. Add freshly cracked black pepper at this point. Bring the mixture up to a simmer (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it’s time to add the cheese. Turn the burner off and whisk in the shredded cheese (and Parmesan if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and hot sauce to taste. Once you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli. Serve hot and gooey |
This recipe for Broccoli & Shells Cheese is from