YIELD: 1 13×9” casserole
|Water for boiling|
|1 cup||chopped onion|
|1 cup||grated fontina cheese|
|Salt and white pepper to taste|
|16 oz.||uncooked multigrain elbow pasta|
|4 cups||broccoli florets|
|Vegetable-oil cooking spray|
|¼ cup||grated Romano cheese|
|¼ cup||grated Parmigiano cheese|
Bring a large pot of water to a boil.
Meanwhile in medium saucepan, heat milk.
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.
Cook pasta according to manufacturer's recommended cooking time. Add broccoli for last 3 minutes of cooking. Drain.
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.