In a large pot, cook fettuccini according to directions on package, omitting salt.

During the last five minutes of cooking, add broccoli. Cook until tender. Drain pasta and broccoli in a colander.

In a small saucepan, blend flour with milk over low heat - stir constantly. Cook until bubbly (be careful not to burn). Add cheese and stir gently on low heat until melted. Remove from heat and add pasta and broccoli. Toss and serve hot.  Serves 6.
