Categories: Pasta

Ingredients

• 2 cups pasta shells
• 2 cups fresh broccoli florets
• 4 tbsp. butter, divided
• 3 garlic cloves, minced
• 2 cups milk, room temp
• 3 tbsp. all-purpose flour
• 1/4 cup cream cheese, softened
• 7 oz. package sharp Cheddar cheese, shredded
• 2 tsp minced fresh thyme
• 1 tsp dry mustard
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/3 cup Italian-seasoned panko
• Garnish: fresh thyme

Directions

1. Cook pasta as directed, adding broccoli during last 3 minutes. Drain.

2. In a medium Dutch oven, melt 3 tbsp. butter over medium heat. Add garlic; cook for 2 minutes.

3. In a small bowl, whisk together milk and flour; gradually stir milk mixture into garlic-butter mixture. Increase heat to medium-high; cook, stirring constantly, until thickened, 3-4 minutes. Add cream cheese; stir until smooth. Remove from heat; gradually whisk in Cheddar. Stir in thyme, mustard, salt and pepper. Add cooked pasta and broccoli; spoon into a serving dish.

4. In a small skillet, melt remaining 1 tbsp. butter over medium heat. Add panko; cook, stirring constantly, until golden brown, 4-6 minutes. Sprinkle onto pasta. Garnish with thyme. Serve immediately.

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