Ingredients

• 2 sprays cooking spray
• 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
• 1/8 tsp table salt, for pasta cooking water
• 10 oz broccoli, small florets (about 2 1/2 cups)
• 1 tsp butter
• 1/3 cup fresh bread crumbs
• 3 Tbsp grated Parmesan cheese, divided
• 2 1/2 cup fat-free skim milk
• 1/3 cup all-purpose flour
• 1/2 cup onion(s), diced
• 1 cup low-fat shredded cheddar cheese, sharp-variety
• 1 tsp Dijon mustard
• 1 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground

Directions

1. Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

2. Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

3. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

4. In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

5. Remove from heat and whisk in Cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

6. Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

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