YIELD: 1 13×9” casserole

Water for boiling
6 cups milk
6 Tbsps. butter
1 cup chopped onion
6 Tbsps. flour
1 cup grated fontina cheese
Salt and white pepper to taste
Pinch nutmeg
16 oz. uncooked multigrain elbow pasta
4 cups broccoli florets
Vegetable-oil cooking spray
¼ cup grated Romano cheese
¼ cup grated Parmigiano cheese

  1. Bring a large pot of water to a boil.

  2. Meanwhile in medium saucepan, heat milk.

  3. Meanwhile in large saucepan, melt butter. Add onion and sauté until translucent. Whisk in flour and cook for 2 to 3 minutes, stirring constantly. Whisk hot milk into flour mixture gradually. Bring to a simmer, stirring occasionally. Reduce heat to low. Whisk in fontina cheese a little at a time. Season with salt, pepper and nutmeg. Set aside.

  4. Cook pasta according to manufacturer's recommended cooking time. Add broccoli for last 3 minutes of cooking. Drain.

  5. Add pasta and broccoli to cheese sauce. Mix well. Pour into 13×9” baking pan coated with cooking spray. Sprinkle with grated cheeses. Bake at 350°F for 10 to 15 minutes until cheese is melted.

Recipe and photo by Barilla America, Inc.