Ingredients

• 1 package 12 oz (about 340g) of pasta
• 3 cups of broccoli
• 1 tablespoon of olive oil
• 1 onion
• 2 cloves of garlic
• 2 bell pepper
• 1 carrot(s)
• 2 cups of Cheddar cheese
• 1 cup of mozzarella cheese
• 2 cups of milk
• 3 tablespoons of flour
• 3 tablespoons of mustard
• salt and pepper
• 1/2 teaspoon of paprika
• 1/4 teaspoon of nutmeg
• 1/2 cup of Panko bread crumbs
• parsley

Instructions

1. Preheat Preheat your oven to 375°F (190°C).

2. Prepare pasta Cook the pasta according to package instructions until al dente. Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking. Drain and set aside.

3. Sauté In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until softened.

4. Add minced garlic, diced red and yellow bell peppers, and grated carrot to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.

5. Create roux In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously to create a roux. Cook for 2-3 minutes until it's lightly golden.

6. Gradually whisk in the milk to the roux, making sure there are no lumps. Cook and whisk until the sauce thickens.

7. Stir in the shredded cheddar cheese and mozzarella cheese until melted and smooth. Add Dijon mustard, salt, pepper, paprika, and nutmeg (if using). Mix well.

8. Combine Combine the cooked pasta and broccoli with the cheese sauce and the sautéed vegetables. Mix until everything is well coated.

9. Transfer the mixture to a greased baking dish.

10. Make topping In a small bowl, mix breadcrumbs with a tablespoon of melted butter. Sprinkle the breadcrumb mixture evenly over the pasta.

11. Bake Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the edges are bubbly.

12. Remove from the oven, let it cool for a few minutes, and garnish with chopped fresh parsley before serving.