Cheesy Baked Shells and Broccoli

(Ashley Pollock)

Ingredients
3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 16-ounce package frozen broccoli florets ***

Directions
Heat broiler. Cook the pasta according to the package directions. Drain.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.
Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg,salt, and pepper.
Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or a 1 ½-quart baking dish.
Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes.

***I use fresh broccoli (1 large head of broccoli, or 2 if they are smaller).  Simply cut broccoli into pieces and steam.  Add broccoli to recipe as described in directions above.