Stovetop Broccoli Mac n Cheese - pasta shells

Method

• 1.
• In a large pasta pot boil enough water to cook the entire box of shells and broccoli.
• Once the water is at a boil add a good amount of salt to season the water then add pasta.
• Cook for about 6 minutes then add the broccoli.
• Continue cooking until the pasta is al dente (has a little bite to it, use the package instructions for al dente as a guideline), about 8-10 minutes.
• Drain and set aside in the pot.
• 2.
• While the pasta is cooking you can start the cheese sauce.
• In a medium saute pan over medium heat melt the butter.
• Once the butter is melted whisk in your flour and let it cook for about two minutes so that the flour taste cooks out.
• Then while whisking constantly slowly add the milk to the pan.
• Keep whisking so that you dont get any lumps.
• Sprinkle in the mustard and cayenne pepper and keep whisking periodically so that the bottom doesnt burn.
• Season with salt and pepper.
• Bring the mixture back up to a simmer so that its at its full thickness, that will take about 5-7 minutes.
• 3.
• Once the sauce is at a full simmer, remove from heat and begin to add your cheeses.
• Start with the American cheese and then a little of the cheddar and mozzarella mixed together.
• I do small handfuls and it usually takes about 5 handfuls to get through all the shredded cheese.
• Do it at whatever pace works for you though, the goal is to let it melt some before you add more so that you have a creamy, smooth cheese sauce.
• 4.
• Pour the entire pan of cheese sauce into the pot of pasta and broccoli and stir to combine.
• It will be saucy and seem like too much, but the pasta will absorb some of the sauce over time.
• Enjoy!
• This recipe was inspired by, Smells Like Homes recipe for Panera Stove Top Mac and Cheese.