INGREDIENTS
1
crown broccoli, cut into florets (about 2 cups)
2 cups
grape or cherry tomatoes
olive oil
salt and pepper
16 oz
pasta shapes (I used whole-wheat penne)
3 tbsp
butter
3 tbsp
flour
1 clove
garlic, minced
1/4 tsp
dry mustard
cayenne pepper
2 1/2 cups
milk
2 cups
sharp cheddar cheese
1 cup
Panko breadcrumbs
1 tbsp
butter, melted