Bring a large pot of salted water to a vigorous boil over high heat. Add your choice of pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about a cup of pasta water for later use.

In a separate pot, bring water to a rapid boil. Add the chopped fresh broccoli and blanch for 2-3 minutes until vibrant and just tender. Drain and plunge the broccoli into a bowl of ice water to halt the cooking process.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Sprinkle in 2 tablespoons of flour, stirring constantly to create a roux. Cook for 1 minute.

Gradually whisk in 2 cups of milk, stirring continuously until the sauce starts to thicken, about 3-5 minutes.

Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, stirring occasionally.

Once the sauce has thickened, remove the skillet from heat and stir in 1-2 cups of shredded cheddar cheese until fully melted.

Add the drained pasta and blanched broccoli into the skillet, folding to combine. Season with salt and pepper to taste.