Makes 4 servings
8 garlic cloves, peeled
3 cups small broccoli florets
6 ounces whole wheat penne pasta
2 cups evaporated skimmed milk
1 tablespoon + 1 teaspoon whole wheat flour
1 1/2 ounces 2% Italian cheese, grated or finely shredded
1 1/2 ounces freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
In large pot of boiling water, cook garlic 3 minutes, until softened. With slotted spoon, remove garlic from water. Mince garlic; set aside. In same pot of boiling water, cook broccoli 3 minutes, until bright green and just softened. With slotted spoon, remove broccoli from water; set aside.
In same pot of boiling water, cook penne 8-10 minutes, until tender. Drain, discarding liquid; set aside.
Meanwhile, in large nonstick skillet, with wire whisk, combine milk and flour, blending until flour is dissolved. Cook over medium heat, stirring constantly with wire whisk, 4 minutes, until mixture is bubbling and thickened; stir in minced garlic.
Reduce heat to low. Add cheddar and Parmesan cheeses, pepper and salt to milk mixture; cook, stirring constantly, until cheeses are melted. Stir in cooked broccoli and penne; cook, stirring frequently, just until heated through.
