Ingredients
2
cups fresh broccoli florets, cut into 1-inch florets
2
medium carrots, peeled, cut into 1/2-inch pieces (about 1 cup)
1
tablespoon olive oil
2 1/4
cups uncooked cavatappi pasta (6 oz)
1/4
cup butter
3
tablespoons all-purpose flour
2
cups milk
1
cup each shredded cheddar and shredded Colby cheeses (8 oz total)
1
cup Progresso™ Plain Panko Crispy Bread Crumbs
3
tablespoons butter, melted
Preparation
Place oven rack in middle position; heat oven to 400°F. Spray 2-quart square baking dish with cooking spray; set aside. Spray 15x10x1-inch pan with cooking spray.
In medium bowl, add broccoli, carrots, olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Spread in pan in single layer. Bake 10 minutes; stir. Continue baking 8 to 12 minutes or until vegetables are lightly brown and just tender.
Meanwhile, cook and drain pasta as directed on package. While pasta is cooking, melt 1/4 cup of the butter in 3-quart saucepan over medium-low heat. Stir in flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Increase heat to medium-high. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook, stirring constantly, until cheeses are melted; remove from heat.
Gently stir pasta into cheese sauce. Stir in roasted vegetables; pour mixture into baking dish. In small bowl, mix bread crumbs and 3 tablespoons melted butter; stir until combined. Sprinkle over pasta mixture.
Bake 20 to 25 minutes or until bubbling around edges and topping is golden brown. Let stand 5 minutes before serving.
