1lbdried pastalarge elbow, fusilli, or penne work well
4cupssmall broccoli florets
1cupwhole milk
1cupheavy cream
2tablespoonsall-purpose flour
½teaspoongranulated garlic
¼teaspoondry mustard
¼teaspoongranulated onion
⅛teaspooncayenne pepper
2cupsfreshly shredded cheddar cheese
1½cupsfreshly shredded Monterey Jack cheese
¾teaspoonkosher salt
½teaspoonfresh ground black pepper
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Drain and do not rinse.
While the pasta is cooking, combine the flour and all of the spices with the milk. Whisk until smooth. Set aside.
Warm the cream in the same pot used for the pasta. Bring to a simmer over medium heat. When the cream begins to steam (not boil!) add the flour mixture and whisk to combine.
Continue whisking until the milk thickens slightly, about 4-5 minutes. Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt.
Remove from the heat once all the cheese has melted. Add the pasta and broccoli to the cheese sauce and stir to coat. Taste and add salt, only if needed.