Multigrain Elbows with Broccoli and Cheese Sauce

Oct 1, 2008 12:00 PM

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

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.