INGREDIENTS
8 oz
. dry elbow pasta
Salt
4 cups
broccoli florets (, cooked then finely chopped*)
3 1/2 tbsp
butter
3 1/2 tbsp
flour
1/4 tsp
garlic powder
1 3/4 cups
milk
4 oz
. cream cheese (, diced into small cubes)
1 tsp
dijon mustard (, to taste)
8 oz
sharp cheddar cheese (, then more as desired for stronger flavor**)