Ingredients:

• 2 cloves garlic finely minced
• 8 oz frozen broccolli
• 1.5 cups macadamia nut milk
• 2 Tbsp flour
• 2 Tbsp fat (I used bacon grease)
• 112 grams pasta
• Salt, pepper, nutmeg

Steps:

1. Roast the brocolli at 450 F for 30 minutes flipping halfway through
2. Make a roux with the fat and flour over medium heat on the medium burner (back left), cook for 3 minutes whisking regularly
3. Add the garlic to the roux and continue cooking whisking regularly for another minute.
4. Add the macademia nut milk to the rouxh. Bring to a boil, reduce to a fast simmer
5. Add ~1/2 tsp black peper, 2 tsp diamond crystal kosher salt, and 1/8 tsp nutmeg
6. cook / reduce the bechemel for 10 minutes
7. Add cooked pasta to the bechemel and stir to combined.
8. Fold in the cooked broccoli.