Ingredients (Serves 4)
1 package (500g / 1.1 lbs) Small Shell Pasta (Conchiglie) 1 head broccoli (cut into small florets) 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic (minced or finely chopped) 2 tablespoons all-purpose flour 1 cup milk 1/2 cup pasta cooking water 1/2 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese (plus more for serving) 2 tablespoons cream cheese (optional, for extra creaminess) Salt, pepper, and a pinch of grated nutmeg (optional, for flavor) For boiling water: Salt
Instructions
Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Start cooking the shell pasta according to package directions. During the last 3-4 minutes of cooking, add the small broccoli florets to the pot and cook them together with the pasta. Reserve about 1 cup of the pasta water, then drain the pasta and broccoli.
Prepare the Roux and Base: In a separate large skillet, melt the olive oil and butter. Add the minced garlic and sauté until fragrant (about 1 minute), being careful not to burn the garlic. Whisk in the flour and cook for 1 minute over medium heat (this is the Roux).
Add Liquid: Slowly pour in the milk, whisking constantly to prevent lumps. Then, add the reserved pasta cooking water and simmer the sauce over low heat, stirring until it thickens slightly.
Add the Cheeses: Stir in the Cheddar cheese, Parmesan cheese, and cream cheese (if using). Continue stirring until all the cheese is melted and the sauce is smooth. Season the sauce with salt, pepper, and nutmeg (if desired).
Combine and Serve: Add the drained pasta and broccoli to the creamy cheese sauce. Toss gently until all the ingredients are well coated. Serve immediately while hot. You can sprinkle more Parmesan cheese on top before serving.
