Multigrain Elbows with Broccoli and Cheese Sauce

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.