1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with vegetable cooking spray.

2. Bring a large pot of water to a boil. Add a teaspoonful of salt, then pasta. After 5 minutes, add broccoli to pot. Cook an additional 3 minutes, until pasta is just al dente. Drain in a colander, and run under cold water to keep pasta and broccoli from continuing to cook. Fully drain and transfer to a large bowl. Set aside.

3. While pasta is cooking, in a medium saucepan heat oil over medium heat until the oil shimmers. Add shallots and saute until softened, about 3 minutes. Add garlic and saute until fragrant, about 30 seconds. Add flour, salt, pepper, and mustard and whisk for 2 minutes. Whisk in milk and stir well. When milk is hot but not quite simmering, add 1/2 cup of the cheddar. Slowly whisk until melted, add Parmesan, whisk until incorporated, then add fontina, then Gruyere. Stir until all the cheese is melted and sauce is smooth, about 1 to 2 minutes.

4. Pour the cheese sauce over pasta and broccoli in the bowl and stir to distribute sauce. Transfer to prepared baking dish. Sprinkle surface with remaining 1/4 cup cheddar, then with panko. Bake until golden brown and bubbly, about 40 to 45 minutes.

5. Let stand for 5 minutes, then serve.

Source: Hannaford fresh Magazine, January - February 2015