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1
Heat oven to 350 degrees.
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2
Oil a 2-quart baking dish.
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3
Bring a large pot of water to a boil and salt generously.
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4
Add macaroni and cook al dente, a minute short of however long you typically cook pasta if you were serving it right away.
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5
Use a skimmer or strainer to lift macaroni from cooking water and transfer it to a large bowl.
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6
Toss with 2 teaspoons olive oil and set aside.
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7
Add broccoli to boiling water and boil 3 minutes.
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8
Transfer to a bowl of cold water, drain, and then drain again on paper towels or a kitchen towel.
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9
To make bechamel, heat remaining 2 tablespoons oil over medium heat in a medium-size heavy saucepan.
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10
Add shallot and cook, stirring, until softened, 2 to 3 minutes.
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11
Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned.
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12
It should have the texture of wet sand.
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13
Whisk in milk all at once and bring to a simmer, whisking constantly until mixture begins to thicken.
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14
Turn heat to very low and simmer, whisking often and scraping the bottom and edges of the pan with a rubber spatula, for 15 minutes, until sauce has thickened and lost its raw flour taste.
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15
Season with salt, pepper and a pinch of nutmeg.
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16
Remove from heat.
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17
Strain bechamel while hot into the bowl with the pasta.
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18
Add cheeses and broccoli and stir together until pasta is nicely coated with sauce.
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19
Scrape into prepared baking dish.
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20
Bake 30 to 40 minutes, until bubbly and the top is lightly browned.
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21
Remove from oven and allow to sit for 5 to 10 minutes before serving.
