Ingredients:

  • 8 oz (225g) pasta (penne, fusilli, shells, or your favorite)
  • 3 cups (300g) broccoli florets (fresh or frozen)
  • 2 tbsp (30g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tbsp (15g) all-purpose flour
  • 2 cups (475ml) milk (whole or 2%)
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • Crushed red pepper flakes (optional for heat)

Instructions:

  1. Bring salted water to a boil, cook pasta according to package instructions, adding broccoli during the last 2-3 minutes. Drain.
  2. Melt butter in a large skillet, sauté garlic until fragrant (about 30 seconds).
  3. Stir in flour, cook for 1 minute, stirring constantly.
  4. Slowly whisk in milk until smooth. Simmer, stirring occasionally, until thickened (3-5 minutes).
  5. Stir in cheddar and Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).
  6. Add cooked pasta and broccoli to the cheese sauce. Toss to coat. Serve warm, garnished with extra cheese and red pepper flakes (if using).