Creamy shells with broccoli

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This was surprisingly good. Everyone liked it, so it gets a 7.8. We also had some leftover rotisserie chicken that we added to the pasta right before we served it, which was yummy. I kind of just looked at a few similar recipes and then made up this version. Next time, I am using panko bread crumbs and buttering those for the top of this, and I am going to caramelize 2 onions in the skillet for about 20 minutes before I make the sauce.

Boil water and add pasta, then after 3 minutes, add broccoli.

16 oz. pasta (we used shells)

a big bag of frozen broccoli (it was probably about 6-8 cups worth)

In a cast iron skillet, melt the butter, add the oil, add the flour and make a roux, add the milk and bring to a boil. Then stir in cheese and spices and dump over the pasta.

2 T. butter

1 T. canola oil

generous 3 T. flour

3 cups milk

1 cup sharp cheddar cheese

1/2 cup grated parmesan cheese

1/2 cup grated pepper jack cheese

generous 1 T. dijon mustard

generous 1 T. Worcestershire sauce

1/4 tsp. garlic powder

1/2 tsp onion powder

salt and pepper to taste

Comments

  1. thejohnmfamilyFebruary 16, 2018 at 6:57 PM

    So . . . don't add all the pasta or it will be dry. Especially if you put it in the oven, which we did.

    ReplyDelete

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