Instructions
1. Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 1–2 minutes less than package instructions).
- During the last 2 minutes of pasta cooking, add the broccoli florets to the pot. This ensures the broccoli is cooked but still vibrant and slightly crisp.
- Drain the pasta and broccoli and set aside.
2. Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to form a roux (a thick paste).
- Gradually add the milk, whisking constantly to avoid lumps. Continue cooking until the mixture thickens (about 3–5 minutes).
- Stir in the mozzarella cheese, parmesan cheese, garlic powder, salt, and black pepper. Whisk until the cheese is fully melted and the sauce is smooth.
3. Combine Pasta, Broccoli, and Sauce
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked pasta, broccoli, and chicken (if using). Pour the cheese sauce over the mixture and toss gently to coat evenly.
4. Assemble and Bake
- Transfer the pasta mixture to a greased baking dish (9×13 inches works well).
- Sprinkle the top with additional shredded mozzarella cheese for a golden crust.
- Bake uncovered for 20–25 minutes, or until the top is bubbly and lightly browned.
5. Garnish and Serve
- Remove from the oven and let the dish cool slightly. Sprinkle with fresh parsley or chives for a pop of color. Serve warm.
