Cauliflower and Shells with White Cheddar Dill Sauce
Transform your weeknight dinner routine with this irresistible recipe for Cauliflower and Shells with White Cheddar Dill Sauce! This creamy, comforting dish combines tender shell pasta and perfectly cooked cauliflower florets, all enveloped in a luscious white cheddar cheese sauce infused with the bright, aromatic flavors of fresh dill and a hint of garlic. The quick, homemade roux ensures a velvety texture, while the balance of savory, cheesy goodness and light herbal notes creates a truly satisfying meal. Ready in just 35 minutes, this one-pot wonder is perfect for busy evenings and can be garnished with extra dill for a gorgeous finishing touch. Whether you’re looking for a cozy vegetarian dinner or a hearty side dish, this recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 1 head cauliflower
- 12 oz medium shell pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cups whole milk
- 2 cups white cheddar cheese, shredded
- 2 tbsp fresh dill, chopped
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 8 cups water
Instructions
Fill a large pot with 8 cups of water and bring to a boil. While waiting for the water to boil, trim the cauliflower into small bite-sized florets.
Once the water is boiling, add a teaspoon of salt, followed by the shell pasta and cauliflower florets. Cook for 8-10 minutes, or until the pasta is al dente and the cauliflower is just tender.
Drain the pasta and cauliflower, then set them aside in the pot or a large serving bowl.
In the same pot (or a medium saucepan), melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, about 1/2 cup at a time, making sure the mixture is smooth before adding more. Continue whisking until the sauce begins to thicken, 3-5 minutes.
Lower the heat to medium-low and stir in the shredded white cheddar cheese, a handful at a time, until fully melted and creamy.
Add the chopped dill, garlic powder, remaining 1/2 teaspoon of salt, and black pepper to the sauce. Stir to combine.
Pour the white cheddar dill sauce over the cooked pasta and cauliflower. Toss gently to ensure everything is evenly coated with the sauce.
Serve immediately, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 53.2 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 2710 mg | 208% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3813 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
