Ingredients
- 3/4 pound medium pasta shells (about 5 cups)
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups coarsely grated Cheddar or Gruyre (8 ounces)
- 1/8 teaspoon ground nutmeg
- Kosher salt and black pepper
- 1 16-ounce bag frozen broccoli florets, thawed
Description
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