Ingredients:

  • 8 oz small shell pasta or ditalini
  • 1 cup finely chopped broccoli florets
  • 1 tsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1.5 cups mild cheddar cheese, freshly shredded
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook for 2 minutes less than the package instructions.
  3. During the last 3 minutes of boiling, toss the finely chopped broccoli into the same pot.
  4. Drain the pasta and broccoli in a colander and toss with 1 tsp of olive oil to keep the noodles separate.
  5. Melt the butter in a medium saucepan over medium heat until bubbling.
  6. Whisk in the flour and cook for 1 minute until it smells slightly nutty but remains pale.
  7. Slowly pour in the milk, whisking constantly to ensure no lumps form.
  8. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  9. Remove from heat and stir in the shredded cheese, garlic powder, and onion powder until the sauce is smooth and glossy.
  10. Fold the undercooked pasta and broccoli into the cheese sauce until every piece is fully submerged.
  11. Let the mixture cool completely at room temperature to prevent ice crystals from forming in the freezer.