I got a request from Nelson (a BB reader) last week to make some homemade mac and cheese, and what a fantastic idea it was. I really need some mac and cheese in my life right about now. Of course, I added a good dose of broccoli to sort of balance out the meal and make sure I get my greens. ;) And I ended up using shells instead of macaroni because that’s what I had on hand. But if you don’t want broccoli shells and cheese, just leave out the broccoli, make everything else as directed, and you’ll have a good classic shells and cheese.
The Cheese Sauce Method
Making a cheese sauce can be a little bit intimidating at first, but give it a shot. Once you get the hang of it, it’s super easy. The thickening action of the roux is kinda like magic; very mysterious but you gotta learn to trust it. It will thicken.
What Kind of Cheese to Use
Sharp cheddar will give your mac the most flavor, but it also tends to “break” the easiest (turn lumpy in the sauce), so I usually use medium cheddar. I also added a little parmesan (another strong cheese) because after tasting the sauce I wanted it even cheesier! I despise a bland macaroni and cheese.
Why Add Hot Sauce?
I add just a little bit of hot sauce to my shells and cheese to add flavor but not really any heat. The hot sauce is completely optional. Many people add dry mustard which has a similar effect on the flavor. It just gives it a nice little zing of flavor on the back end. In the end, the cheese sauce is all about tasting and adjusting it to your liking. And really, who’s complaining about repeatedly tasting cheese sauce? No one.
Broccoli Shells and Cheese
Servings 4Ingredients
- 8 oz. pasta ($0.55)
- 1/2 lb. frozen broccoli florets* ($0.90)
- 1/2 small onion, about 1/2 cup diced ($0.18)
- 3 Tbsp butter ($0.33)
- 3 Tbsp all-purpose flour ($0.03)
- 2.5 cups milk ($0.65)
- 2 cups shredded sharp cheddar ($1.89)
- 1/4 cup grated parmesan ($0.24)
- Salt and pepper to taste ($0.05)
Instructions
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander and set it aside until ready to use.
- Meanwhile, allow the broccoli to thaw. Once partially thawed, chop the florets into smaller, bite-sized pieces, and set them aside to fully thaw while you prepare the rest of the dish.
- While the pasta is cooking, begin the cheese sauce. Finely dice the onion and add it to a sauce pot with the butter. Cook the onion and butter over medium heat until the onions are softened (about 2-3 minutes).
- Add the flour to the butter and onion. The flour and butter will form a paste, or roux. Whisk the roux over medium heat 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.
- Whisk the milk into the roux until no lumps remain. Add some freshly cracked pepper to the sauce. Bring the mixture up to a simmer, stirring often (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 cheddar, one handful at a time, until it is fully melted in. Next, stir in the grated Parmesan. 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, return the drained pasta to its large pot, add the chopped broccoli, and pour the cheese sauce over top. Stir until everything is combined and coated in the wonderfully cheesy sauce. Serve hot.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Broccoli Shells and Cheese – Step By Step Photos
Shred one 8oz. block of cheddar. Just be aware that sharp cheddar tends to “break”, or become lumpy, in cheese sauces a little bit easier than medium or mild cheddar. So, if you’re new to cheese sauces, start with a medium or mild cheddar.
Allow 1/2 lb. frozen broccoli florets to thaw. Once they are thawed enough to cut, chop them into smaller, bite-sized florets. Set them aside until ready to use (and to allow them to fully thaw).
Bring a large pot of water to a boil for the pasta. Once boiling, add 8oz. pasta shells and continue to boil until the shells are tender. Drain the shells in a colander.
While the pasta is cooking, prepare the cheese sauce. Finely dice 1/2 of a small onion (about 1/2 cup diced). Add the diced onion to a saucepot with 3 Tbsp butter. Cook the onion in the butter over medium heat until the onions are soft and transparent.
Then add 3 Tbsp all-purpose flour. Whisk and cook the flour with the butter and onions for about 2 minutes. This will slightly cook the flour and prevent the sauce from having a floury or glue-like flavor. This paste-like flour and butter mixture is called a “roux” and is what will thicken the cheese sauce.
Whisk in 2.5 cups whole milk until there are no lumps. Also, add some freshly cracked pepper (5-10 cranks of a pepper mill). Continue to cook and stir the milk until it comes up to a simmer, at which point it will begin to thicken.
When the sauce is thick enough to coat the back of a spoon, it is time to add the cheese.
TURN OFF THE HEAT, then stir in the cheddar, one hand full at a time, until it is fully melted into the sauce. It’s important to remove the sauce from the heat and melt in the cheese slowly to prevent the sauce from “breaking” or turning lumpy.
Once all the cheddar is melted in, stir in 1/4 cup grated Parmesan.
It’s now time to taste and season. I added a few dashes of hot sauce and just a little salt. You can use any hot sauce you like, Tobasco, Franks, Cholula, Sriracha, whatever. The idea is to add just enough to give the sauce a little zing, but no heat.
Once the sauce is seasoned to your liking, return the drained shells to the large pot, add the chopped broccoli, then pour the cheese sauce over top.
Stir everything together until that glorious cheese sauce is coating every inch of pasta and broccoli.
I mean, does it get any better than homemade Broccoli Shells and Cheese??
I’m thinking of turning this into a cheesey rice recipe. I’ll start by cutting the sauce in half so it doesn’t drown the rice. Do you think that would work and if so, any ideas as to what type of rice would work best?
Yeah, I think it would work great! I would cook the rice first and then just stir in the broccoli and sauce. Yum :)
KLC – A good way to tell is the color. It’s technically a white sauce, so you don’t want the roux to get dark, but watch for just the slightest turn towards tan. The color will start to change as the flour toasts. Usually its good in a minute or two, but the time will fluctuate with small differences in the amount of heat under the pot. It’s kind of one of those things that you just need to get the hang of :)
How do you tell when roux is cooked throughly? I was just going to cook it the estimated 1-2 mins but after reading the comments I’m worried it won’t be enough. I’m really looking forward to making this. My fiance’s favorite comfort food is cheese/broccoli meals so this looks awesome!
Used penne pasta and added ham. Very good. Sauce a bit watery but will be good for next day. Won’t be dried out
This is by far the best Mac and cheese I’ve ever made or eaten PERIOD!! I even added some cayenne for spice and it was AWESOME! I love your blog!
Lilly – Cheese sauces can be tricky at first, but once you get the hang of it, it’s easy. I promise! Usually when the sauce gets grainy its because the sauce got overheated and started to separate. Try turning off the heat just as soon as the milk thickens, then stir in the cheese and let the residual heat melt it. Don’t give up :)
I made this tonight and followed your instructions exactly, and the flavor was good, but the texture was grainy and awful! I don’t know what went wrong! I guess I’m not cut out for cheese sauces :(
About 6 … it’s been a long time since I’ve made it, but I’m guessing it’s about a cup per serving.
How many servings does this make?
Add more cheese!!
This was amaaaazzinnggg. I shredded up some organic cheddar cheese and used frozen organic broccoli instead of fresh to save time. I didn’t use onions, just used onion powder. Didn’t use regular milk, just almond. Added a little cornstarch/cold water mix after I started simmering the milk to get it to thicken up quick. Then I added the pasta and broccoli and the clouds parted. Delicious. Had it for dinner with home made whole wheat rolls. I foresee the leftovers being my lunch tomorrow ;)
Anon – you can definitely do this without the onions :) I would suggest, though, adding a pinch of onion powder for flavor. It can be added at the end when you’re seasoning the sauce.
I am nervous to make this.. can it be done without the onions? My husband usually doesnt like onions, it looks like a lot in the pictures and seems like they would be clumpy in the sauce.
Tried this tonight and my cheese sauce was grainy. The flavor was good, just didn’t like the texture. Will try one more time using a milk other than skim (think it might be the culprit).
We made this and had quite a bit left over. Me being a broccoli junky I picked out all of the broccoli and ate it!! So that left us with cheesey noodles. Today for lunch I added a can of tuna, an 8oz can of tomato sauce and some frozen peas, reheated it on the stove and poof! It’s all gone, yum! :))