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Three-Cheese & Broccoli Macaroni & Cheese with Raspberry-Lime Ginger Chicken

• 1 teaspoon extra virgin olive oil
• 1 cup broccoli, florets
• 2 tablespoons all-purpose flour
• 3 garlic cloves
• 1 1/2 cups of low-fat milk
• 2 bay leaves
• 1/2 cup Gorgonzola, crumbled
• 3/4 cup Parmigiano-Reggiano, grated and divided
• 1/4 teaspoon sea salt
• 2 cups uncooked elbow macaroni
• cooking spray
• 2/3 cup panko (Japanese breadcrumbs)
• 1/8 teaspoon freshly ground white pepper

(Notes: I chopped the broccoli so I only had florets, no stalk at all. You can also use 1 cup of onions in place of broccoli.)

Heat oil in saucepan over medium heat. Add broccoli, cook until tender and stir occasionally. Add flour and garlic; cook for 1 minute, stirring constantly so flour does not burn. Stir in milk and bay leaves, bring to boil. Cook 2 minutes or until thick, stir occasionally with a whisk. Add Gorgonzola, 1/2 cup of Parmigiano-Reggiano, and salt. Stir well. Remove bay leaf.

Preheat oven to 375 degrees.

Cook pasta in boiling water for 5 minutes or until almost tender, do not add salt. Drain well. Add pasta to cheese mixture, stir well. Coat ramekins with cooking spray, fill with pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray. Sprinkle with white pepper.

Bake for 25 minutes.

I served it with Raspberry-Lime Ginger Chicken. The flavors compliment one another wonderfully.

Yummy.