Ingredients
- 1 lb. plum tomatoes
- 6 c. broccoli florets
- 2 tbsp. extra-virgin olive oil
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 4 c. milk
- 2⅓ c. grated aged Asiago
- 2½ c. grated sharp Cheddar
- 2 tbsp. Dijon mustard
- 1½ tsp. salt
- 2 tsp. fresh black pepper
- 2 tbsp. chopped fresh thyme
- 1 lb. penne
Directions
- 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.
Source: countryliving.com
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