1pkg1-1/2 cups Organic Valley Shredded Mozzarella Cheese
18 oz block Organic Valley Sharp Cheddar Cheese, shredded
¼tspfresh 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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!