Broccoli Mac and Cheese Gratin

Ingredients

• 2 ounces asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 1 pound broccoli florets 
• 1.5 ounces flour all-purpose
• 4 ounces fontina shredded
• 2  garlic cloves minced
• 1 Dash ground nutmeg 
• 0.1 teaspoon ground pepper red
• 3.8 cups milk 1% low-fat divided
• 1 tablespoon olive oil divided
• 0.3 cup onion finely chopped
• 12 ounces seashell pasta uncooked
• 1.3 teaspoons salt 
• 2 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• measuring cup
• dutch oven

Directions

1. Preheat oven to 40
2. Cook pasta in boiling water 8 minutes; add broccoli. Cook 3 minutes or until pasta is done.
3. Drain.
4. Heat 2 teaspoons oil in a Dutch oven over medium heat.
5. Add garlic to pan; cook 45 seconds.
6. Transfer garlic mixture to a small bowl; set aside.
7. Add remaining 1 teaspoon oil to pan; stir in onion. Cook 1 minute, stirring frequently.
8. Remove from heat; stir in 3 cups milk. Lightly spoon flour into a dry measuring cup; level with a knife.
9. Combine the remaining 3/4 cup milk and flour in a small bowl, stirring with a whisk.
10. Add flour mixture to onion mixture. Return pan to medium-high heat, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk.
11. Remove from heat; stir in the cheeses, salt, black pepper, red pepper, and nutmeg.
12. Add pasta mixture to milk mixture, tossing gently to coat.
13. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
14. Combine garlic mixture and bread in a food processor; pulse 15 times or until fine crumbs measure 1 cup.
15. Sprinkle breadcrumb mixture over pasta mixture.
16. Bake at 400 for 18 minutes or until the top is brown.