Rigatoni Bake with Broccoli

• 540 grams Rigatoni
• 1/3 cup Butter
• 1/3 cup all-purpose flour
• 3 1/2 cup milk
• 3/4 cup fresh parmesan
• 1 1/2 tsp garlic powder
• 1 tsp ground nutmeg
• 1 tsp thyme
• 1 1/4 tsp fresh oregano chopped
• 1 1/2 cup sharp cheddar, grated
• 1 cup broccoli

1. In a large pot bring 4 liters of water to a boil.
2. Season the water and add your pasta.
3. Boil for about ten minutes.
4. In a large sauce pan on med./high melt your butter.
5. Once melted, stir in your flour and mix until nice and smooth.
6. Once you have a nice smooth consistency, add the milk slowly.
7. Stir regularly.
8. Once this starts to thicken up, add your fresh grated Parmesan cheese, still stir.
9. Reduce heat to low and add the garlic, thyme, oregano and nutmeg.
10. Continue to stir to make sure everything gets mixed well.
11. Add salt and pepper to taste.
12. Next, add 1 1/4 cup of the sharp cheddar, and continue to stir thoroughly on low heat.
13. Remove from heat, cover and set aside.
14. In a large greased baking dish, add the cooked rigatoni and your bite size broccoli.
15. Next pour your mixture over the rigatoni and broccoli and stir thoroughly until everything is coated.
16. Once your dishes mix thoroughly add the remaining sharp cheddar, fresh Parmesan cheese and salt and pepper.
17. Place the baking dish in the oven at 350F for 20 minutes.
18. Remove from oven, set aside for 2 minutes and serve.

butter, flour, milk, fresh parmesan, garlic, ground nutmeg, thyme, oregano, cheddar, broccoli

Taken from cookpad.com/us/recipes/359254-rigatoni-bake-with-broccoli (may not work)