In a large pot, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt to enhance the flavor and then toss in 12 oz of your choice of pasta, such as penne or rotini. Cook for about 8-10 minutes until the pasta is al dente. Once done, drain the pasta, reserving ½ cup of the pasta water for later use.

Heat 1 teaspoon of olive oil in a large skillet over medium heat. Once hot, add 1 minced clove of garlic and sauté for about 30 seconds until fragrant. Next, add 2 cups of broccoli florets, sprinkling with ¼ teaspoon of salt. Cook for 4-5 minutes, stirring occasionally until the broccoli turns vibrant green and is slightly tender but still crisp.

In a medium saucepan, melt 2 tablespoons of butter over medium-low heat. Once melted, gradually whisk in 2 tablespoons of all-purpose flour to form a roux. Cook for about 1 minute, stirring continuously until the mixture is golden and bubbly.

Slowly pour in 2 cups of milk while whisking vigorously to prevent lumps. Increase the heat to medium and cook until the sauce thickens, which should take about 3-5 minutes.

Reduce the heat to low and gradually add 1 cup of shredded cheddar cheese to the thickened sauce. Stir gently until the cheese melts completely.

Add the drained pasta and sautéed broccoli to the cheese sauce. Toss everything gently to coat the pasta and broccoli in that luscious sauce.

Dish out the Broccoli Cheese Pasta while it's warm. For an extra touch, consider sprinkling more cheese on top or adding a dash of red pepper flakes.