Mac N Cheese Broccoli Bake

Servings 4 people

1 clove of garlic, minced
1 Tbsp butter
2 Tbsp flour (Gluten Free: 2 Tbsp potato flour)
2 cups 2% milk
2 cups old aged cheddar
salt and pepper to season
2 cups broccoli crown florets, chopped
3 cups gluten free pasta I used Fussili Catelli GF pasta
1 cup gluten free breadcrumbs or cracker crumbs I used crackers, Breton GF herb & garlic

You can prepare the béchamel sauce and boil the pasta at the same time if you can!

In a large pan, cook garlic in butter for 1 minute on low-medium heat until the garlic is starting to brown. Add flour and mix until smooth. Add in milk gradually while mixing. When it's smooth, add cheddar cheese and mix until smooth with no lumps. Set aside.

In a sauce pan, boil pasta using the time on the pasta packaging instruction for time needed. Keep the boiled water for the broccoli, so remove pasta only.
Chop broccoli crown into smaller florets. After removing pasta out of the boiling water, place broccoli pieces into the water and cook with lid covered for around 5 minutes or until the broccoli is just tender and holding together well.
Remove broccoli from the water and strain as much of the water out before placing the broccoli into the béchamel sauce. Fold broccoli into the béchamel sauce.
In a square 8x8 or 9x9 pan, lined with tin foil, scoop the béchamel broccoli into the pan evenly. Sprinkle breadcrumbs over the top.
Bake at 350 F for 20 minutes and if needed 5 minutes boiled at 425F until breadcrumb is slightly browned and cheesy sauce on the top is starting to harden. Enjoy after 5 minutes of cooling!