shells with cheese and trees

prep: 10 MINUTES | cook: 15 MINUTES | total: 25 MINUTES | serves 4 TO 6

Once you try this almost-instant homemade version, you’ll never buy a box of mac and cheese again. It’s as simple as whisking up the creamy (real!) cheese sauce while the pasta boils, and throwing some broccoli florets—oops, I mean trees!—in with the pasta during the last couple minutes of cooking. In total, it takes just about as much time and only slightly more ingredients than making a boxed version, and yet it’s so much more flavorful and delicious—with a few veggies thrown in for good measure. Our boys love this mac and cheese, but it isn’t just for kids—it’s a huge hit when we pull it out for grown-up company, too.

½ teaspoon kosher salt, plus more for cooking the pasta

3 cups (12 ounces) pasta shells (we use whole-wheat)

2 cups broccoli florets

4 tablespoons unsalted butter

¼ cup all-purpose flour

2 cups whole milk, at room temperature

2 cups shredded cheddar cheese

¼ teaspoon freshly ground black pepper

1 Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 10 minutes. Add the broccoli to the pot and continue cooking for 2 minutes. Drain the pasta and broccoli and set aside.

2 Meanwhile, melt the butter in a large pot over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Whisk in the milk until smooth. Increase the heat to medium and whisk until the sauce begins to thicken, about 2 minutes. Fold in the shredded cheddar and stir until the cheese is melted and the sauce is smooth.

3 Add the drained pasta and broccoli to the sauce and stir until evenly coated. Season with the salt and black pepper. Serve immediately.