This is a Rachel Ray dish that has become a regular for us. We love it!

Ingredients:

*salt

*1 pound whole wheat or whole grain rotini or penne with lines

*1 large head broccoli, trimmed and cut into small florets

*3 tablespoons butter

*1 clove of garlic, finely minced

*3 tablespoons of flour

*1/2 cup chicken stock

*2 cups low fat milk

*2 1/2 cups shredded extra-sharp yellow cheddar cheese, divided

*pepper

*1/4 cup chives, chopped or 2 scallions, thinly sliced (optional.. I don’t do this)

Directions:

1. Preheat the broiler

2. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, according to the package directions (about 10-12 minutes total, depending on the brand).  When the pasta has been cooking for a couple of minutes, add the broccoli to the water and finish cooking everything together, 8 minutes more.

3. Meanwhile, melt the butter in a saucepan over medium heat.  Add the garlic and cook for 2-3 minutes. Whisk in the flour and cook for 1 minute, then whisk in the stock and milk. Let the sauce thicken to coat the back of a spoon; stir in 2 cups of cheese and season with salt and pepper.

4. Drain pasta and broccoli and toss with the sauce.  Adjust the seasonings, to taste. Place in a large casserole dish and top with the remaining cheese, chives or scallions, then place under the broiler to bubble and brown the top.

(I always buy the pre-packaged 2 cups of sharp cheddar cheese, since this is basically the only recipe I use sharp cheddar for. I just use a little less cheese than the recipe calls for, but it still works great)