Ingredients Jump to Instructions ↓

  1. 1 pound(s) plum tomatoes 6 cup(s) broccoli florets 2 tablespoon(s) extra-virgin olive oil 3 tablespoon(s) butter 3 tablespoon(s) all-purpose flour 4 cup(s) milk , warm 2 1/3 cup(s) grated aged Asiago 2 1/2 cup(s) grated sharp Cheddar 2 tablespoon(s) Dijon mustard 1 1/2 teaspoon(s) salt 2 teaspoon(s) fresh black pepper 2 tablespoon(s) chopped fresh thyme 1 pound(s) penne , cooked and drained

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat. Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.


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