Ingredients
1 pound(s) plum tomatoes
6 cup(s) broccoli florets
2 tablespoon(s) extra-virgin olive oil
3 tablespoon(s) butter
3 tablespoon(s) all-purpose flour
4 cup(s) milk, warm
2 1/3 cup(s) grated aged Asiago
2 1/2 cup(s) grated sharp Cheddar
2 tablespoon(s) Dijon mustard
1 1/2 teaspoon(s) salt
2 teaspoon(s) fresh black pepper
2 tablespoon(s) chopped fresh thyme
1 pound(s) penne, cooked and drained
Preparation
Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.
