This is a cheese version of Penne and Broccoli, so this is for you cheese lovers out there!
8 ounces uncooked mini penne pasta
5 cups broccoli florets (about 1 medium head)
2 garlic cloves chopped
1 1/3 cups milk
2 tablespoons all-purpose flour
3 tablespoons grated fresh Parmesan cheese, divided
2 tablespoons cream cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
2.5 ounces cheddar cheese, shredded (about 2/3 cup)
"Airport Lounge" Kevin MacLeod (incompetech.com)
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