Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
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 crumbs. Bake until bubbly at edges, about 20
to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.
