I know this recipe has DANGER written all over it. Trust me when I say it is. We’ve been eating off of it for two days. We’re a household hooked on dairy and carbs but hey – we’re a happy couple of gals LOL! Pair this with a Pinot Grigio (from Italy, not CA) and you’ll be in a cheese lovers heaven. And there’s broccoli in it! That way you can say you had your green veggies. At least that’s our story and we’re sticking to it. 🙂
Goat Cheese, White Cheddar and Parmesan Shells with Broccoli
- 6 Tablespoons Butter
- 1/4 Cup All-purpose Flour
- 4 Cups Whole Milk
- 10 Ounces Grated White Cheddar Cheese
- 1 Cup Soft Goat Cheese
- Salt & Pepper
- 4 Cups Broccoli Florets, Steamed Until Tender
- 1 Pound Pasta Shells
- 3 tbs of Minced Garlic
- 4 Tablespoons Olive Oil
- 1 Cup Coarsely Chopped Fresh Breadcrumbs
- Salt & Pepper
- 1 Cup Grated Parmesan Cheese
- Preheat oven to 350 degrees F., and lightly butter a 9 x 13 inch oven-proof baking dish.
- In a heavy saucepan, melt the butter and whisk in the flour.
- Cook, whisking continuously until just lightly colored.
- Slowly pour in the milk, whisking to blend.
- Cook over medium heat until the sauce is creamy and thick, whisking often.
- Reduce the heat to low, then add the white cheddar and goat cheese mixing well.
- Season with salt and pepper and continue to stir until the sauce is very smooth.
- Keep the sauce warm while you cook the pasta in a large pot of lightly salted water, removing it 2 to 3 minutes less than the package recommended cooking period.
- Drain well and return the pasta to the pot.
- Add the sauce and broccoli to the pasta mixing well.
- Pour the pasta into the prepared casserole dish.
- In a bowl, mix the topping ingredients together with yo