Cheesy Mac and Trees

My girls have been loving mac n cheese lately, but since I'm trying to feed Preston as little gluten as possible right now it's hard for him to see them eating it and not get any. I saw this recipe in Rachael Ray's magazine and was excited to give it a try...I could use gluten-free noodles AND it has broccoli, one of my favorite veggies. We all loved it and will definitely be making it as a replacement to the standard mac n cheese!

Ingredients:
Salt and pepper
1 pound whole wheat or whole grain rotini or penne rigate pasta (I used gluten-free penne)
1 large head broccoli, trimmed and cut into small florets
3 tablespoons butter
1 clove garlic, finely chopped
3 tablespoons flour (I used cornstarch)
2 cups low-fat milk
1/2 cup chicken stock
2 1/2 cups shredded yellow extra-sharp cheddar cheese
1/4 cup chopped fresh chives or 2 scallions, thinly sliced (optional)

Directions:
Preheat the broiler.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente (about 10 to 12 minutes, depending on the brand).
When the pasta has been cooking for a couple of minutes, add the broccoli to the water and finish cooking everything together. Drain and return to the pot.
Meanwhile, in a saucepan, melt the butter over medium heat. Add the garlic and cook for 2 to 3 minutes.
Whisk in the flour and cook for 1 minute, then whisk in the milk and stock.
Cook until the sauce thickens enough to coat the back of a spoon.
Stir in 2 cups cheese and season with salt and pepper.
Toss the pasta and broccoli with the sauce. Adjust the seasonings to taste.
Place in a large casserole dish and top with the remaining 1/2 cup cheese and the chives or scallions, if using.
Place under the broiler until bubbling and browned.