Cheesy Bake Shells and Broccoli Recipe

I got this great recipe from a friend of mine, who got it from her mother, who got it from a book or magazine called Real Simple October 2008. Whew!

Anyways, I wanted to post it and share it with all of you. It turned out so yummy! and of course I omitted the Nutmeg, I couldn't find mine! and I changed it up a bit but it was so good!

Serves 4

3/4 pound medium pasta shells (about 5 cups) I used 3 cups
1 tablespoon butter I used margarine
2 cups whole milk I used 2%
2 tablespoons all-purpose flour
2 cups coarsely graded Cheddar or Gruyere (8 oz) I used Mexican Blend, shredded
1/8 teaspoon ground Nutmeg I didn't add this
Kosher salt and black pepper I used my table salt and pepper
1 16 oz bag frozen broccoli, thawed I used fresh broccoli that I cooked for 2 minutes

Heat broiler. Cook pasta according to the package directions.

Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4-5 minutes.

Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or another 1 1/2 quart baking dish. Sprinkle with the remaining 1/2 cup of cheese. Broil until golden, 3-4 minutes.

Totally yummy and not too fattening and you get a serving of vegetables!