Cheesy Baked Shells and Broccoli

By cdrier

Ingredients

• 3/4 lb. med. pasta shells (about 5 C.)
• 1 T. butter
• 2 T. all-purpose flour
• 2 C. whole milk
• 2 C. coarsely grated Longhorn or N.Y. Cheddar cheese
• 1/8 t. ground nutmeg
• salt and pepper to taste
• 1 16 oz. bag frozen broccoli florets, thawed
• 3/4 *Drier's* ham, cubed (optional)

Preparation

Step 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 min. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 min.
Add 1 1/2 C. of the cheese and stir until melted. Stir in the nutmeg, 3/4 t. salt, and 1/4 t. 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 C. of cheese. Broil until golden, 3 to 4 min.