Broccoli Shells N' Cheese

Ingredients

• 8 oz. pasta
• 1/2 lb. frozen broccoli florets
• 1/2 small onion, about 1/2 cup diced
• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 2.5 cups milk
• 8 oz. 2 cups sharp cheddar, shredded
• 1/4 cup grated parmesan
• Salt and pepper to taste

Directions

1. Fill a large pot with water and bring it to a boil for the pasta. Add the pasta once the water is boiling, and cook it at a steady boil until tender. Pour the pasta into a colander to drain, then hold it aside until you need it.
2. As the pasta gets going, set the broccoli out to defrost. When it has softened a bit, cut the florets into smaller, bite-sized pieces, then leave them to finish thawing while you move on with the recipe.
3. While the pasta cooks, start the cheese sauce. Dice the onion finely, then put it in a sauce pot with the butter. Cook them together over medium heat until the onion has softened, about 2-3 minutes.
4. Stir the flour into the onion and butter; it will come together into a roux. Whisk it over medium heat for another 1-2 minutes, watching so it does not scorch. This brief cooking time takes the raw edge off the flour, which keeps the finished sauce from tasting pasty.
5. Slowly whisk in the milk until the sauce is smooth and there are no lumps. Add a little freshly cracked pepper. Bring the sauce to a simmer, stirring frequently and nudging the heat up slightly if needed. Once it simmers, it will start to thicken; when it can coat the back of a spoon, you are ready for the cheese.
6. Turn off the heat and whisk in the shredded cheddar by the handful, letting each addition melt before adding more. Stir in the grated Parmesan next. Taste the sauce, then season with salt, pepper, and hot sauce to taste.
7. When the sauce tastes right to you, put the drained pasta back into its large pot. Add the chopped broccoli, pour the cheese sauce over everything, and stir until the pasta and broccoli are evenly coated. Serve hot.