get a lg pot of salted water on to boil. rinse the broxcoli well and cut it into small florets.
2
the pasta and broccoli will be cooked in the same pot to save on dishes and time. when the water comes to a full boil, add the pasta. set a timer for 8 min then add the broccoli. cook the pasta and broccoli for 2 min more and then pour everything into a colander to drain. set them aside until ready to add to the cheese sauce.
3
while the pasta and broccoli are doing their thin, you can begin the cheese sauce. finely dice the onion and cook with butter over med heat until softened. (2-3 min)
4
Add flour to the butter and onion. The flour and butter will form a pasta like a mixture (roux). Using a whisk, stir ad cook the roux for 1-2 min more taking care not to let it scorch. this slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor
5
Add the milk and whisk well to dissolve all the flour clumps. Add freshly cracked pepper at this point. Bring the mixture up to a simmer (ou may need to raise heat slightly). when the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it''s time to add the cheese
6
Turn the burner off and whisk in the shredded cheese (and parm if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and/or hot sauce to taste.
7
only you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli
