I always start by grating my block of white cheddar first, since pre-shredded cheese never melts as smoothly. Once that's set aside, I bring a large pot of well-salted water to a boil and cook the pasta according to the package directions, but I pull it about a minute or two early so it stays slightly firm.

While the pasta cooks, I cut my broccoli into small, bite-sized florets so every forkful gets some. I either steam them in a basket over the boiling pasta water or drop them right into the pot with the noodles for the last two to three minutes. Either way works, and it saves you from washing an extra pan.

In a separate saucepan, I melt the butter over medium heat and add the minced garlic, letting it cook for a couple of minutes until it smells amazing. Then I stir in the flour and let that cook for about a minute to form a thick paste. This step is what keeps your sauce from tasting like raw flour later on.

Once the roux is ready, I slowly whisk in the half and half a little at a time so it doesn't clump. I add the Dijon, salt, white pepper, and cayenne here too, then let everything simmer gently for around five minutes until it thickens up nicely and coats the back of a spoon.

With the sauce thickened, I lower the heat and add my shredded white cheddar in handfuls, stirring after each addition until it's fully melted. Keeping the heat low here is important, since cheese can turn grainy if the sauce gets too hot too fast.

Finally, I drain the pasta and broccoli, then fold them straight into the cheese sauce. I let it all cook together on low for another minute or two so the flavors meld, then pull it off the heat and serve it right away while it's still warm and glossy.