A delightful pasta dish featuring a creamy garlic cheese sauce, tender broccoli, and perfectly cooked penne.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water enhances the pasta's flavor.
Cook the garlic cloves in the boiling water for 3 minutes until softened.
This step mellows the garlic's sharpness, making it sweeter.
Remove the garlic with a slotted spoon, mince it, and set aside.
Mincing the garlic finely ensures it blends well into the sauce.
In the same pot, cook the broccoli florets for 3 minutes until bright green and tender-crisp.
Blanching preserves the broccoli's vibrant color and texture.
Remove the broccoli with a slotted spoon and set aside.
Draining well prevents excess water from diluting the sauce.
Cook the penne in the same pot of boiling water according to package instructions until al dente.
Stir occasionally to prevent the pasta from sticking together.
Drain the pasta and set aside.
Reserve a cup of pasta water to adjust the sauce's consistency if needed.
In a nonstick skillet, whisk together the milk and flour until smooth.
Whisking continuously prevents lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles.
Keep the heat moderate to avoid scorching the milk.
Stir in the minced garlic, cheddar cheese, Parmesan cheese, salt, and pepper until the cheeses melt.
Adding the cheese gradually ensures a smooth sauce.
Combine the cooked broccoli and penne with the sauce, stirring gently to coat evenly.
Mix gently to avoid breaking the pasta.
Serve the dish warm, garnished with additional Parmesan cheese if desired.
Serving immediately ensures the dish is enjoyed at its best.
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