- 1 lb. fusilli (long, thick, corkscrew-shaped pasta)
- 1 tsp. olive oil
- 1 small head broccoli, trimmed and cut into florets
- 6 tablespoons unsalted butter
- 1/2 c. plus 2 Tbsp. all-purpose flour
- 4 cups whole milk
- 10 ounces Aged Asiago cheese, grated, plus more for the topping
- 1/2 tsp. red pepper flakes
- 1-1/2 teaspoons salt, plus more for topping
- 1/2 tsp. black pepper
- 1/4 c. plain bread crumbs
Boil pasta until al dente, about 7 minutes. Drain and set aside.
In a medium sauté pan over medium heat, add one teaspoon olive oil. When oil is hot, add broccoli and cook until very bright green, about 2 to 3 minutes. Remove broccoli from pan and set aside.
In a large saucepan over medium heat, add butter. When butter is melted, pour in flour and mix until a paste forms. Cook the flour/butter mixture for about one minute, stirring the entire time. Pour in milk and whisk vigorously. Bring mixture to a gentle simmer, until sauce has thickened and coats the back of a wooden spoon, about 3 to 5 minutes. Turn heat off and stir in grated Asiago cheese, red pepper flakes, salt and black pepper. Adjust seasoning to your liking.
Add pasta to saucepan or large bowl and toss until pasta is thoroughly coated. Transfer to baking dish, adding broccoli florets as you go. Top with additional grated cheese, bread crumbs and salt, to taste.
Bake for 30 minutes, until top is golden brown and cheese is bubbly.