| 1 box | PLUS® Elbows |
| 6 cups | milk |
| 6 tablespoons | butter |
| 1 cup | onion, chopped |
| 6 tablespoons | flour |
| to taste | salt |
| to taste | white pepper |
| 1 cup (6 ounces) | Fontina cheese, grated |
| 4 cups | broccoli florets |
| 1/4 cup | Romano cheese, grated |
| 1/4 cup | Parmigiano cheese, grated |
PREHEAT oven to 350. Spray a 13x9 inch baking dish.
BRING a large pot of water to a boil.
HEAT milk in a medium saucepan.
MELT butter in a large saucepan. Add onion and sauté until translucent.
WHISK in flour and cook for 2-3 minutes stirring constantly.
WHISK hot milk into flour mixture gradually. Bring to a simmer, stirring occasionally. Reduce heat to low. Whisk in fontina cheese a little at a time. Season with salt, pepper and nutmeg. Set aside.
COOK pasta 1 minute under recommended cooking time. Add broccoli for last 3 minutes of cooking. Drain. Add pasta and broccoli to cheese sauce. Mix well.
POUR into prepared baking dish. Sprinkle with grated cheeses.
BAKE for 10-15 minutes until cheese is melted.