Method

1. 01

   Preheat oven to 400°F.

2. 02

   Bring a large pot of salted water to a boil. Add pasta and cook 2 minutes less than package directions (it will finish cooking in the oven). In the last 2 minutes, add broccoli florets and blanch until just tender-crisp. Drain and set aside.

3. 03

   In the same pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until the mixture is bubbly and pale.

4. 04

   Slowly whisk in milk, stirring constantly to avoid lumps. Cook for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

5. 05

   Remove from heat. Stir in cheddar cheese until fully melted. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Taste and adjust.

6. 06

   Fold the cooked pasta and broccoli into the cheese sauce. Transfer to a 9-by-13-inch baking dish.

7. 07

   In a small bowl, toss panko breadcrumbs with 2 tablespoons olive oil and a pinch of salt. Scatter evenly over the pasta.

8. 08

   Bake for 15 to 18 minutes, until the top is golden brown and the filling bubbles at the edges. Let rest for 2 minutes before serving.