Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::6
Ingredients
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4 cups water
4 teaspoons chicken soup base (such as Better than Bouillon®)
1 1/2 cups evaporated milk
1/4 cup heavy whipping cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 pinch salt
1 pound pasta shells or elbow macaroni
1 1/2 cups shredded sharp Cheddar cheese
1/3 cup freshly grated Parmesan cheese
3 cups roughly chopped broccoli florets
3 tablespoons water
salt and freshly ground black pepper to taste
Directions
Add 4 cups water and soup base to a large saucepan over medium-high heat; stir to dissolve soup base. Stir in evaporated milk, whipping cream, Worcestershire sauce, Dijon mustard, paprika, cayenne, and pinch salt.
Add in pasta, cover, and bring to a boil. Reduce heat to medium-low, and cook, stirring frequently, until pasta is tender with a bite, 8 to 11 minutes. Stir in Cheddar cheese and Parmesan cheese; allow to melt into the sauce.
Place broccoli and 3 tablespoons water In a microwave-safe container. Cover; steam broccoli on High in the microwave until tender, about 4 minutes.
Drain broccoli florets and add to pasta, gently toss to coat, and season to taste with salt and pepper. Serve immediately.