INGREDIENTS
6 cups
Broccoli florets
1 lb
Plum tomatoes
2 tbsp
Thyme, fresh
2 tbsp
Dijon mustard
1 lb
Penne
3 tbsp
All-purpose flour
2 tsp
Black pepper, fresh
1 1/2 tsp
Salt
2 tbsp
Olive oil, extra-virgin
2 cups
Asiago, grated aged
3 tbsp
Butter
2 1/2 cups
Cheddar, grated sharp
4 cups
Milk