Ingredients: |
Ingredients: 12 oz. box Gemelli or other small twisted pasta
1/8 tsp. salt, added to pasta cooking water
10 oz. uncooked broccoli, small florets (about 2 1/2 cups)
1 tsp. butter
1/3 C. fresh breadcrumbs
3 Tbsp. grated Parmesan cheese, divided
2 1/2 C. milk
1/3 C. flour
1/2 C. onion, diced
1 C. sharp cheddar cheese, shredded
1 tsp. Dijon mustard
1 1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
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Directions: |
Directions:Preheat oven to 375º. Coat a shallow 2-quart baking dish with cooking spray.
Cook pasta in a large pot of boiling water with 1/8 tsp. salt. Cook according to package directions. Add broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return them to the pot.
In a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
In the same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
Transfer to the prepared baking dish and sprinkle top evenly with the bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. |
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