Ingredients:

  • 8 oz Small Shells or Elbow Macaroni
  • 2 cups fresh broccoli florets, bite-sized
  • 1 large carrot, finely shredded
  • 1.5 cups water
  • 1 cup whole milk, pasteurized
  • 2 cups sharp cheddar cheese, freshly grated (pasteurized)
  • 0.5 tsp garlic powder
  • 0.5 tsp ground mustard
  • 0.25 tsp sea salt
  • 0.25 tsp smoked paprika

Instructions:

  1. Combine liquids. Place 1.5 cups water and 1 cup pasteurized whole milk in your pot. Note: Starting with cold liquid prevents the pasta from sticking immediately.
  2. Add aromatics. Stir in 0.5 tsp garlic powder, 0.5 tsp ground mustard, 0.25 tsp sea salt, and 0.25 tsp smoked paprika.
  3. Incorporate pasta. Add 8 oz small shells or elbow macaroni to the liquid.
  4. Initial simmer. Bring the mixture to a boil over medium high heat until the first bubbles break the surface.
  5. Reduce heat. Lower to a medium low simmer. Note: A violent boil will break the pasta and denature the milk proteins.
  6. Add veggies. After 5 minutes of simmering, stir in 2 cups fresh broccoli florets and 1 shredded carrot.
  7. Cook through. Continue simmering for another 5-7 minutes until the pasta is tender and liquid is reduced.
  8. Off heat emulsion. Remove the pot from the heat completely before adding 2 cups freshly grated sharp cheddar.
  9. Final fold. Stir gently until the cheese is fully melted and velvety.
  10. Rest briefly. Let it sit for 2 minutes until the sauce thickens and clings to the shells.