2cupsmedium shell pasta,cooked 2 minutes less than the al dente cooking time on the package
2cupsdiced fresh broccoli
4Tablespoonssalted butter
¼cupflour
3cupswhole milk
½teaspoonkosher salt
¼teaspoonground black pepper,
¼teaspoongarlic powder
1Pinchground nutmeg
3cupsshredded sharp cheddar, divided
⅓cupseasoned panko bread crumbs
Instructions
Preheat oven to 350 degrees.
Place broccoli into boiling water and cook for 2 minutes before draining and plunging into an ice bath to stop the cooking process.
In a medium pot, melt butter over medium heat.
Add flour and whisk until no lumps remain. Cook for 2 minutes, whisking often.
Whisk in milk, salt, pepper, garlic powder and nutmeg.
Cook for 5-7 minutes continuously whisking (to prevent the milk from scalding) until thickened.
Turn off the heat and add 2 cups shredded sharp cheddar cheese. Whisk until smooth and the cheese is melted.
Mix well with cooked pasta and broccoli and pour the pasta mixture into an 11" x 7" baking pan. Sprinkle the top with remaining cheddar cheese and panko bread crumbs.
Bake uncovered for 20 minutes and serve immediately.