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Ingredients
- 3/4 pound medium pasta shells (about 5 cups)
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups coarsely grated Cheddar or Gruyère (8 ounces)
- 1/8 teaspoon ground nutmeg
- Kosher salt and black pepper
- 1 16-ounce bag frozen broccoli florets, thawed
Directions
- Heat broiler. Cook the pasta according to the package directions.
- 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 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1â4 teaspoon pepper.
- Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2-quart baking dish. Sprinkle with the remaining 1â2 cup of cheese. Broil until golden, 3 to 4 minutes.
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