This was way easier than I thought it would be...and it gave me a good idea of how to use fresh broccoli up when I'm sick to death of eating it as a steamed side dish.
Baked Broccoli Mac and Cheese
1 tsp salt
1/2 tsp black pepper
1 large head fresh broccoli, small florets only
2 Tbsp Panko bread crumbs
3 Tbsp grated Parmesan, divided
1 cup skim milk
2 1/2 Tbsp all-purpose flour
1/2 cup chopped onions
1/2 cup shredded sharp cheddar cheese
1 tsp Dijon mustard
6 oz whole wheat penne or pasta of choice
Preheat oven to 375 degrees and coat a shallow baking dish with cooking spray.
Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to the water about 3 minutes before pasta will be done. Drain pasta and broccoli and return to the pot.
Meanwhile, in a large saucepan covered with cooking spray 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 Tbsp of Parmesan and set aside.
In the same saucepan (wiped clean), whisk together milk and flour until blended. Add onion and bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and remaining 2 Tbsp of Parmesan cheese. Pour over cooked, drained pasta and broccoli. Toss to mix and coat.
Transfer to prepared baking dish and sprinkle the top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 4 servings and serve hot. Enjoy!