A delightful pasta bake combining creamy cheese sauce with tender broccoli and rigatoni, perfect for a comforting meal.
Cook the rigatoni in a large pot of boiling salted water until al dente. Drain and set aside.
Add a splash of olive oil to the pasta water to prevent sticking.
Steam the broccoli until tender-crisp, then set aside.
Rinse the broccoli with cold water after steaming to preserve its vibrant color.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Keep stirring to prevent the garlic from burning.
Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly, until the mixture thickens.
Ensure the milk is at room temperature to avoid lumps.
Stir in the cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
Taste the sauce and adjust seasoning as needed.
Combine the pasta, broccoli, and cheese sauce in a large bowl, then transfer to a greased baking dish.
Mix gently to avoid breaking the pasta.
Bake in a preheated oven at 350°F for 20 minutes, or until bubbly and golden on top.
Place the dish on a baking sheet to catch any drips.
Serve warm and enjoy your creamy broccoli and cheese pasta bake.
Garnish with fresh parsley for a pop of color.
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