Preheat oven to 400°F. Lightly grease an 8×8-inch baking dish.

Bring a large pot of salted water to a boil. Cook the quinoa shells according to the package directions. During the last 2–3 minutes of cooking, add the baby broccoli to the pot. Drain and set aside.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute.

Gradually whisk in the milk until smooth. Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.

Reduce the heat to low and stir in the Goat Milk Cheddar, Parmesan (if using), Dijon mustard, onion powder, salt, and pepper. Stir until smooth and creamy.

Fold in the cooked pasta and baby broccoli, stirring until evenly coated.

Transfer the mixture to the prepared baking dish. If desired, combine the panko breadcrumbs with the olive oil and sprinkle over the top.

Bake for 15–18 minutes, until bubbly and lightly golden. For a crispier topping, broil for 1–2 minutes.

Let stand for 5 minutes before serving.

Enjoy!