Rigatoni Broccoli Bake

• 250 grams Rigatoni
• 1/3 cup Butter or Margerine
• 1/3 cup Flour
• 3 cup Milk
• 3/4 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp garlic salt
• 1/8 tsp nutmeg
• 1/8 tsp thyme
• 1 1/2 cup grated sharp cheddar cheese
• 1 1/2 lb fresh broccoli (frozen works)
• 3/4 cup grated italiano cheese

1. Cook rigatoni el dente, meanwhile cook Broccoli in a separate pot
2. Melt butter in saucepan, mix in flour, stir until it starts bubbling
3. Stir in milk.
4. Stir until it boils and thickens
5. Add parmesan cheese, all the spices and sharp cheddar cheese
6. Drain pasta and broccoli once cooked, put the cheese sauce, paata and broccoli together and mix
7. Put mixture into a baking pan and sprinkle italiano cheese on top.
8. Bake uncovered at 350F oven until cheese is melted
9. Serves 12-15 average pieces

rigatoni, butter, flour, milk, parmesan cheese, salt, garlic, nutmeg, thyme, cheddar cheese, fresh broccoli, cheese

Taken from cookpad.com/us/recipes/343787-rigatoni-broccoli-bake (may not work)