Ingredients
1 lb. shells
1 head broccoli, cut into florets
2 tbsp. butter
1 shallot, finely chopped
kosher salt
2 cloves garlic, minced
1/4 c. all-purpose flour
1 c. milk
1/2 c. low-sodium chicken broth
1 1/2 c. shredded Cheddar
1/2 c. shredded mozzarella
1/4 c. panko breadcrumbs
Preparation
Step 1Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook shells according to package directions until al dente. Two minutes before the pasta’s done cooking, add broccoli. Drain and transfer to a baking dish.Step 2Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and cook until soft, 5 minutes, then season with salt. Stir in garlic and cook 1 minute. Add flour and stir until combined and golden, 1 minute, then add milk and chicken broth. Bring to a simmer and let thicken, 3 minutes, then stir in 1 cup cheddar and mozzarella until creamy.Step 3Pour sauce over broccoli and shells and top with remaining cheddar and panko breadcrumbs. Season with more salt and pepper.Step 4Bake until golden and bubbly, 20 minutes.
