Cheesy Mac with Broccoli

This is a Rachel Ray dish that has become a regular for us. We love it!
Cheesy Mac with Broccoli
*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
*1/4 cup chives, chopped or 2 scallions, thinly sliced (optional.. I don’t do this)
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)

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