1 lb. mini shells
1 head broccoli, steamed and chopped
2 c. milk, warmed
½ tsp. salt (more to taste)
½ tsp. pepper (more to taste)
¼ tsp. paprika, heaping
⅛ tsp. cayenne pepper
½ tsp. onion powder
1 teaspoon dry mustard
1 c. white cheddar cheese, grated
1 c. sharp (or extra sharp) white cheddar cheese, grated
Fill a dutch oven or heavy bottom stock pot with water, bring to a boil. Add the pasta and cook according to the package directions. Drain, rinse with cold water and transfer to a large bowl. In a glass measuring cup heat the 2 c. of milk for 45 seconds on HIGH in the microwave, set aside.Return the pot to low heat, melt 2 tbsp butter, then whisk in 2 tbsp flour. Bring the heat up to medium and cook for 1-2 minutes or until the mixture begins to bubble (but not brown). Add 1½ c. of the warm whole milk and whisk to combine. Bring the mixture to a boil, it will thicken substantially. Add the salt and spices, continue whisking. Turn the heat down to low and add the grated cheeses, stirring constantly until it has melted into the sauce. Stir in the remaining ½ c. of milk. Add the cooked pasta and steamed broccoli, stir to coat. Serve immediately.

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