Broccoli Mac and Cheese | Oregonian Recipes

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups low-fat milk
• 1 1/2 cups shredded fontina cheese (about 4 ounces)
• 2 1/2 cups shredded sharp cheddar cheese (about 5 ounces)
• Salt and freshly ground pepper
• 4 cups broccoli florets (from about 2 heads)
• 1 pound dry pasta, such as rigatoni, fusilli or penne