Preheat oven to 425 degrees. Put fresh broccoli florets on a sheet pan or baking sheet and drizzle with olive oil or spray with cooking spray, half the salt, pepper, and garlic powder. Place in oven and roasted for 15 minutes. Cook pasta according to package instructions for al dente in a large pot of water, seasoned with salt.

While pasta and broccoli cooks, melt butter in a sauce pan large enough to hold all the pasta and broccoli. Once melted, add flour and whisk to combine. Let cook 1 minute. Add milk and half and half. Let cook for 5-8 minutes, or until bubbling and thickened. Stir frequently. Sauce should be thick enough to coat a wooden spoon.

Once thickened, add half the salt, pepper, and garlic powder. Stir well and turn off the heat.

Add cheese and whisk until melted.

Add the pasta and broccoli to the cheese mixture. Stir well and taste. Add additional salt and pepper as desired. A few dashes of hot sauce is great, too!

If baking, transfer to an oven safe baking pan and cover with panko. Bake for 10-12 minutes, or until brown on top. Serve immediately.