These broccoli shells and cheese are far better than any boxed version. Super creamy, cheesy pasta shells tossed with tender broccoli florets—truly a wonderful meal.
Hello, new favorite mac and cheese!
These are the creamiest shells and cheese, designed to rival that ultra-creamy boxed kind you grew up loving. Here we are to outdo it—deliciously.
When I set out to make mac and cheese from scratch—especially a stovetop version that mimics the creamy boxed texture—there were a few surprising lessons along the way.
Kids don’t always love it—consistency matters
A reader once told me kids often prefer boxed mac and cheese or prepackaged pancakes because they’re exactly the same every time. That consistency can be comforting, and it resonated with me.
Still, I kept trying to recreate that familiar, creamy texture in a homemade version—and this recipe is the result.
I have many mac and cheese recipes—baked and stovetop—but this one stands out. It’s seriously the cheesiest and creamiest.
Broccoli has become my go-to addition for stovetop mac and cheese. It’s simple, adds great flavor, and keeps the dish bright and fresh. When my kids started solid foods, broccoli was one of their first tastes; mac and cheese with broccoli became a family staple.
How this broccoli shells and cheese comes together
- Bring a large pot of salted water to a boil and briefly blanch the broccoli for about a minute or two. Remove it with a slotted spoon and plunge it into ice water to preserve color and texture.
- Cook the pasta in the same pot of water you used for the broccoli. This is efficient and adds subtle broccoli flavor to the pasta water.
- While the pasta cooks, make a simple cheese sauce in another pan: a roux of butter and flour, gradually whisked with milk and cream, plus a little cream cheese for richness. Use freshly grated sharp cheddar for the best melt and texture.
- Keep the sauce slightly thinner than a typical bechamel—that’s intentional. A looser sauce coats the pasta and keeps the final dish extra creamy, similar to boxed mac and cheese. It will thicken as it cools.
- Toss pasta and broccoli with the cheese sauce and serve immediately for peak creaminess. Leftovers are still tasty, though the texture firms up after refrigeration.
If you prefer, you can roast broccoli separately and fold it into the pasta—roasted florets add a caramelized flavor. This dish is also a great base for add-ins like crispy onions, chopped chicken, or whatever’s in the fridge.
This recipe is a near-perfect comfort meal. Take your time with the sauce so it melts smoothly and stays velvety—freshly grated cheese and gentle heat are the keys.
It tastes nostalgic and satisfying; I’m confident it will be a hit at your table!
Broccoli Shells and Cheese
Broccoli Shells and Cheese
Pin Recipe
Leave a Review »
Ingredients
- 1 ½ cups broccoli florets, about 2 heads of broccoli (small florets work best)
- 16 ounces medium pasta shells
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons cream cheese
- 16 ounces freshly grated sharp cheddar cheese
- kosher salt and pepper
Instructions
-
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Remove with a slotted spoon and immediately transfer to an ice bath or run under cold water to stop the cooking.
-
Add the pasta to the same boiling water and cook according to package directions. Drain the pasta and combine it with the broccoli in the pot if desired.
-
While the pasta cooks, prepare the cheese sauce.
-
Melt the butter in a saucepan over medium heat. Whisk in the flour to form a roux and cook until golden and nutty-scented, about 2 minutes.
-
Combine the cream and milk. Slowly stream the mixture into the roux, whisking continuously—about a quarter cup at a time—until smooth and slightly thickened. Stir in the cream cheese until melted.
-
Remove the pan from heat. Add the grated cheddar in small handfuls, stirring gently until each addition is fully melted. Use about ¾ of the cheese (around 12 ounces) to start—this slow process prevents the sauce from becoming grainy.
-
Season the sauce with salt and pepper to taste. Pour the cheese sauce over the pasta and broccoli and stir to combine. For extra melty goodness, stir in the remaining grated cheese as you serve.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page.
I appreciate you so much!
