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Cheesy Baked Shells and Broccoli

Photo: Anna Williams; Styling: Anna Last
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 3/4 pound medium pasta shells (about 5 cups)
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups coarsely grated Cheddar or Gruyère (8 ounces)
  • 1/8 teaspoon ground nutmeg
  • Kosher salt and black pepper
  • 1 16-ounce bag frozen broccoli florets, thawed

Nutrition Information

  • calories 697
  • caloriesfromfat 34 %
  • protein 34 g
  • carbohydrate 78 g
  • sugars 9 g
  • fiber 6 g
  • fat 26 g
  • satfat 15 g
  • sodium 650 mg
  • cholesterol 82 mg

How to Make It

  1. Heat broiler. Cook the pasta according to the package directions.

    Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.

    Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1⁄4 teaspoon pepper.

    Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2-quart baking dish. Sprinkle with the remaining 1⁄2 cup of cheese. Broil until golden, 3 to 4 minutes.