Pre-heat your oven to 375 degrees.

Cook pasta for a few minutes less than package directions. If you’d like broccoli in your pasta, add frozen broccoli to the boiling water when you add the pasta to cook. Drain and set aside.

In a large oven-safe skillet, melt 5 tablespoons unsalted butter with ½ tablespoon olive oil over medium. When the butter is melted, sauté the shallot until tender. Add in the garlic and cook for a minute more, until fragrant.

Sprinkle in ¼ cup all-purpose flour and whisk well. Allow the flour/butter mixture to cook for just a couple of minutes.

Slowly whisk in milk. Whisk really thoroughly to eliminate any clumps! If you do not whisk well, you will end up with a grainy sauce. Season with ¼ teaspoon salt and ¼ teaspoon black pepper.

When the milk is well combined with the roux, reduce the heat to low and stir in the cream cheese. Reserve about 1 cup of shredded cheese, then stir in the remaining cheese. Continue stirring until you have a smooth, creamy cheese sauce.

Add the cooked pasta and broccoli to the skillet with the cheese sauce. Adjust seasonings according to taste. Sprinkle the reserved cup of cheese over the skillet.

In a small bowl, combine ½ cup panko bread crumbs with 3 tablespoons melted butter. Sprinkle this mixture over the top of the skillet.

Bake for 30 minutes. If the crispy panko topping isn’t browned to your liking, broil it on high for just a few minutes until it’s browned to your preference.

Allow the baked pasta skillet to cool for a few minutes before serving.