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Multigrain Elbows with Broccoli and Cheese Sauce
October 1, 2008
1 Min Read
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.
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