Broccoli with Two-Cheese Sauce

Ingredients

• 6 cups broccoli spears 
• 1 cup milk fat-free
• 2 tablespoons flour all-purpose
• 2  garlic cloves crushed
• 1 Dash ground nutmeg 
• 1 Dash ground pepper red
• 1.5 ounces jarlsberg cheese shredded reduced-fat
• 0.5 cup onion sliced
• 1.5 ounces parmigiano-reggiano cheese fresh grated
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• sieve

Directions

1. Combine first 4 ingredients in a small, heavy saucepan over medium heat.
2. Heat to 180 or until tiny bubbles form around edge (do not boil).
3. Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk.
4. Remove from heat.
5. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
6. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.