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