INGREDIENTS
3 cups
Broccoli florets
2 cloves
Garlic
1
Shallot
1 tsp
Dijon mustard
8 oz
Pasta shells, medium
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
2 tbsp
Butter, unsalted
6 oz
Cheddar cheese, sharp grated
1 cup
Half and half
1 1/3 cups
Whole milk