Broccoli and cheese, in a fulfilling cavatappi pasta casserole. Let this spin on macaroni and cheese make your night special no matter the day of the week.
dinner, easy weeknight dinner, pasta
2TbsOrganic Valley Butter
4cupsOrganic Valley 1% Milk
1pkg1-1/2 cups Organic Valley Shredded Mozzarella Cheese
18 oz block Organic Valley Sharp Cheddar Cheese, shredded
1/4tspfresh cracked pepper
broccoli florets from 3 heads of broccolithe generic bunch size at the grocery store
garnish: fresh organic basil leaveschiffonade
Heat the oven to 350 F.
Bring a pot of water to a boil. Cook the pasta to al dente according to package directions.
Meanwhile, in a medium saucepan, prepare a roux with the butter and flour. Add the milk slowly, whisking, and heat on medium/medium-high, stirring, until very warm but not thickened. Turn off the heat. Add the cheeses, Dijon, salt, pepper, and pesto, and whisk until almost smooth.
Chop the broccoli florets to small bite-sized pieces. Like, toddler small.
Drain the pasta. Add the cheese sauce. Add the broccoli. Pour all into a 13x9 bake dish. Top with a mixture of the panko and olive oil. Cover tightly with foil.
Bake at 350° F for 25 minutes. Remove the foil to uncover and bake 10 minutes further until golden on top and bubbly. Yields: 8 servings.