Broccoli Mac and Cheese Gratin

Broccoli Mac and Cheese Gratin (Adapted from CL)

12 ounces dry medium seashell pasta
6 cups broccoli florets
1 tablespoon olive oil, divided
2 garlic cloves, minced
1/3 cup finely chopped onion
3 3/4 cups milk, divided
1/3 cup all-purpose flour
4 ounces shredded fontina cheese
2 ounces fresh grated Asiago cheese
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
pinch fresh grated nutmeg
3/4 cup panko breadcrumbs

Preheat oven to 400

In a large pot of boiling salted water, add pasta and cook for 8 minutes. Stir in broccoli - continue to cook until the pasta is done, about 3 minutes. Drain.

In a Dutch oven, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, about 1 minute. Scoop the mixture into a small bowl and set aside.

Pour remaining oil into the pan. Stir in onion and cook for 2 minutes. Take the pot off the heat and stir in 3 cups of the milk.

In a small bowl, whisk together remaining milk and flour until completely combined. Whisk into the onion mixture and place the pot back over medium-high. Stirring constantly, bring mixture to a boil. Cook, stirring all the time, until thick - about 1 or 2 minutes. Remove from the heat and stir in the cheeses, salt, black pepper, red pepper and fresh grated nutmeg. Add the pasta and broccoli into the pot and gently toss to coat. Scoop the mixture into a 9" x 13" baking dish coated with nonstick spray.

In a food processor, add panko breadcrumbs and the garlic/oil mixture. Pulse until thoroughly combined. Scatter the breadcrumb mixture over the top of the pasta. Bake until bubbly and the top is brown, about 18 to 20 minutes.

Makes about 6 to 8 servings.

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