Broccoli Mac And Cheese Gratin

• 4 cups uncooked medium seashell pasta (about 12 ounces)
• 6 cups broccoli florets (about 1 pound)
• 1 tablespoon olive oil, divided
• 2 garlic cloves, minced
• 1/3 cup finely chopped onion
• 3 3/4 cups 1% low-fat milk, divided
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1 cup (4 ounces) shredded fontina cheese
• 1/2 cup (2 ounces) grated Asiago cheese
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• Dash of ground nutmeg
• Cooking spray
• 2 (1-ounce) slices white bread

1. Preheat oven to 400u0b0.
2. Cook pasta in boiling water 8 minutes; add broccoli. Cook 3 minutes or until pasta is done. Drain.
3. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add garlic to pan; cook 45 seconds. Transfer garlic mixture to a small bowl; set aside.
4. Add remaining 1 teaspoon oil to pan; stir in onion. Cook 1 minute, stirring frequently. Remove from heat; stir in 3 cups milk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the remaining 3/4 cup milk and flour in a small bowl, stirring with a whisk. 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. Remove from heat; stir in the cheeses, salt, black pepper, red pepper, and nutmeg. Add pasta mixture to milk mixture, tossing gently to coat. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Combine garlic mixture and bread in a food processor; pulse 15 times or until fine crumbs measure 1 cup. Sprinkle breadcrumb mixture over pasta mixture. Bake at 400u0b0 for 18 minutes or until the top is brown.

seashell pasta, broccoli florets, olive oil, garlic, onion, milk, flour, fontina cheese, cheese, salt, freshly ground black pepper, ground red pepper, ground nutmeg, cooking spray, white bread

Taken from www.myrecipes.com/recipe/broccoli-mac-cheese-gratin (may not work)