9oz medium whole grain shell pasta
12oz fresh broccoli florets, diced into small pieces
1/2 t onion powder
1/4 t garlic powder
salt and black pepper to taste
3 C low-fat milk
6oz reduce fat sharp cheddar cheese, shredded
1 oz parmesan cheese, shaved
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Boil pasta according to directions listed on package, but add broccoli during the last 3 minute of boiling. Drain well and set aside. While pasta is boiling, make sauce. Melt 2 1/2tbsp butter or sub coconut oil over medium heat in a large pot, then whisk in 1/4 flour of choice or less to thicken. Cook mixture, by stirring constantly, for 1 minute. Slowly add in the milk, then add in onion powder, garlic powder, and salt and pepper. Increase heat to medium-high, and stir constantly until it thickens. Remove from the heat and allow to cool for about 30 seconds. Add in cheddar cheese and a little parmesan (save some for sprinkling). Add in drained pasta and broccoli and toss evenly to coat everything in cheese sauce. Add a little milk to the mixture if it’s too thick. Serve hot!

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