In a skillet, melt the butter and then stir around the flour to cook the flour for couple minutes. Then drop the chicken bouillon powder and stir around to mix it.

Pour the milk and mix it around to incorporate everything into a smooth texture without any lump. Add the dried oregano and stir the milk for 2 minutes. The milk will thicken up. I didn’t use any salt in the sauce as the chicken bouillon had salt in it.

Add 1 cup cheese and stir around to form the creamy sauce. Keep the sauce aside to be used later.

In a big pot boil enough water to cook the pasta. Add 1 tablespoon salt and once the water is boiling drop the pasta. Stir and let it cook for 5 minutes. Then drop the broccoli florets and stir around. Let it cook for 3 more minutes.

Drain the pasta and the broccoli and add it to the sauce. Stir around to mix everything.

Grease an oven proof casserole with butter and drop the pasta in creamy sauce in the casserole adding the leftover cheese in between and finally adding a good layer of cheese on top.

Bake at 350 F for 35 minutes. Once it’s cooled a little, grate some parmesan cheese on top and enjoy the pasta while still warm.