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1
Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes.
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2
If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot.
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3
When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well.
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4
Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350u00b0F.
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5
While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
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6
Add this paste to the boiled milk, and stir thoroughly.
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7
When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese.
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8
Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese.
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9
For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese.
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10
Bake for 30 minutes.
