INGREDIENTS
12 oz
fusilli or elbow pasta
1 1/2 tbsp
buttery spread
1/4 cup
minced onion
1/4 cup
flour
2 cups
milk of choice
1 cup
vegetable broth
2 cups
shredded cheddar (Photographed recipe was made with Daiya vegan cheddar)
12 oz
fresh broccoli florets
2 tbsp
parmesan-type grated topping (K note: nutritional yeast also works)
1/4 cup
seasoned bread crumbs
cooking spray
salt and pepper