Cheesy Baked Shells And Broccoli

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3/4 pound medium pasta shells (about 5 cups)

1 tablespoon butter

2 tablespoons all-purpose flour

2 cups whole milk

2 cups coarsely grated Cheddar or Gruyère (8 ounces)

1/8 teaspoon ground nutmeg

Kosher salt and black pepper

1 16-ounce bag frozen broccoli florets, thawed

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