• Cook the pasta according to the instructions on the package. Save some of the pasta water for the end, see tips below

Broccoli prep

• Cut the broccoli florets and stem into smaller pieces.
• Steam the broccoli pieces until tender.
• Add the broccoli and possibly some of the pasta water, see tips below, to a standing mixer.
• Mix on high until the broccoli is still chunky but no larger pieces are left.

Cheese sauce

• Melt butter in a sauce pan.
• Add the flour and stir until grainy and cooked through.
• Peel and mince the garlic and add to the sauce pan, let cook for about a minute, make sure you don’t burn the garlic.
• Add the milk and whisk vigorously to avoid lumps.
• Add salt and pepper and let cook together. Be careful so it does not boil over.
• Cook until sauce has thickened, about five minutes.
• Add the shredded cheese and keep stirring until the cheese is melted. If the sauce seems too thick, add some of the pasta water and stir again.
• Add the broccoli chunks to the cheese sauce and stir.
• Serve in a bowl over pasta and sprinkle more shredded cheese on top, if desire.