Directions

1. Preheat the oven to 400 F.
2. Bring large pot of salted water to a boil. Add the small shells, and allow the water to come back to a boil. Add the broccoli, stir, and cook the pasta according to package directions.
3. While the pasta and broccoli are cooking, melt two tablespoons of butter in a microwave safe bowl. Add bread crumbs to melted butter, and stir to coat the bread crumbs completely. Set aside.
4. In a large saucepan, melt the remaining two tablespoons of butter. Add flour, and whisk to combine. Allow the flour and butter to bubble slightly, and cook for 1-2 minutes to cook out any flour taste.
5. Slowly whisk the milk into the butter and flour, and whisk until thickened. Add 1/4 teaspoon salt, black pepper, and garlic powder. Whisk to combine.
6. Sprinkle in the cheese 1/2 cup at a time, and whisk until smooth and creamy.
7. Turn off the heat from under the boiling pasta pot, and drain pasta water from the cooked pasta and broccoli. Set the drained pot back onto the stove, and use a wooden spatula to stir the broccoli into the pasta, breaking the broccoli into tiny pieces as you stir.
8. Add the cooked pasta and small broccoli pieces directly into the pot of cheese sauce, and stir to coat the shells and broccoli entirely in sauce.
9. Spray 12 muffin liners with baking spray. Divide the broccoli mac and cheese between each muffin liner, and top each with with buttery bread crumbs.
10. Bake at 400 F for 10-12 minutes, until bread crumbs are browned and crispy.
11. Remove from the oven, and allow to cool for five minutes.
12. Serve hot!