Step 1

Preheat oven to 400˚F with rack at center oven

Step 2

Bring 5 to 6 quarts of water to boil for pasta in large pot

Step 3

For broccolini, trim ends, halve larger pieces, and cut it into bite-sized pieces and florets

Step 4

For broccoli, trim and cut into stalks, slice stalks into planks, cut planks into bite-sized batons or pieces, and cut florets into bite-sized pieces

Step 5

Crush crackers with your hands or in a large plastic bag with a mallet or rolling pin

Step 6

Combine the crumbs in a bowl with parsley and about half of the grated Parm

Step 7

Peel and crush garlic or grate or chop

Step 8

In a sauce pan or deep skillet, heat EVOO, 2 turns of the pan, over medium to medium-high heat, melt butter into oil and swirl in garlic 30 seconds, sprinkle in flour and whisk to bubble, add salt and pepper and nutmeg, then add stock or broth and half n half

Step 9

Whisk to thicken a few minutes to thinly coat the back of a spoon, add cheddar and remaining Parm cheese

Step 10

Meanwhile, boil pasta 2 minutes less than package directions, about 7 to 8 minutes

Step 11

Add broccolini or broccoli after 3 minutes

Step 12

Reserve a half-cup of water, drain and return pasta and broccoli to the pot

Step 13

Add all of the sauce and toss, use a splash of reserved pasta water if needed to thin

Step 14

Toss 1 minute, then transfer to casserole dish, top with cracker mixture and bake to bubble and brown, 5 minutes or so

Step 15

Cool a few minutes to serve