Heat a large saucepan filled with salted water until boiling. Add the bags of farro and cook according to package directions.

Remove the bags from the water, reserving the water and empty the farro into a bowl. Set aside.

Add the broccoli to the reserved water in the saucepan and cook for about 1 - 2 minutes. Drain and leave the florets with the farro.

In a large skillet, heat the butter and oil until the butter is melted and the mixture is shimmering. Add in the flour and mix well, cook until it is light brown.

Slowly add in the milk, whisking well as you slowly drizzle in the milk ¼ cup at a time. Ensure there are no lumps in the mixture. Once all the milk is added, continue to cook until it is thick and creamy.

Add salt and pepper to taste, then add in the cheese. Stir until the cheese is melted.

Stir in the farro and broccoli. Serve hot.