Broccoli and Cheese Pasta

2-3 large florets of fresh broccoli, or one 10 ounces package cut broccoli
1 block Colby Jack cheese, grated—roughly amounting to 2 cups of cheese
~1/2 cup milk (skim or 2%) or as needed
1/4 cups all-purpose flour
1 teaspoon rice flour
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Black pepper
1/4 cup grated parmesan cheese
Italian seasoning (optional)
2 cups rotini pasta, cooked and drained
Salt

Chop fresh broccoli into small pieces, add a dash of salt, and steam.
After pasta and broccoli have been cooked and drained, simmer milk in a separate pan on medium-low heat until warm.
Mix in all-purpose flour, and rice flour making sure the milk mixture is even. If needed, add more rice flour.
Slowly add cheese; stir until sauce is even and creamy. If sauce is too thick, add more milk, and decrease heat and stir.
Finally, add cayenne pepper and salt, stirring constantly. Add a dash of black pepper and Italian seasoning, as desired.
Stir in broccoli, then pasta into the sauce and pour into a 9x13 baking dish. Top with Parmesan cheese, and bake for 15-20 minutes at 375° F.