Bring a large pot of water to a boil.
Salt the water generously for flavor.
Add pasta and cook for 30-60 seconds less than package directions.
When timer goes off, add broccoli to the pasta water.
Reserve 1 cup of pasta water before draining.
Drain pasta and broccoli, set aside.
In the same pot, melt butter over medium heat.
Add flour and whisk until lightly golden and toasty.
Gradually add half and half to the roux, whisking continuously.
Incorporate cream cheese, whisking until melted. Season with bouillon, nutmeg, white pepper, and mustard.
When sauce begins to bubble, turn off heat.
Gradually add cheddar cheese, stirring until each batch melts completely before adding more. Once all cheese is incorporated, add pasta and broccoli.
Optional: Add additional vegetables like peas or steamed spinach.
Taste and adjust salt as needed.
