Spicy Mac and 3 Cheeses with Broccoli

Ingredients

4 C broccolini florets, chopped broccoli rabe or broccoli florets

Salt

1 lb whole wheat penne, twists or elbows or brown rice pasta
2 TBSP EVOO (Extra Virgin Olive Oil)
3 TBSP butter
2 shallots, very finely chopped
4 cloves garlic, finely chopped
1 small Fresno chili pepper or red cherry pepper, seeded and very finely chopped
3 TBSP flour
2½ C whole milk

Pepper

1½ C shredded yellow sharp cheddar cheese
1 C shredded aged Gouda cheese
1 C Parmigiano-Reggaino cheese, freshly shredded

A few sprigs fresh thyme, finely chopped

Directions

Bring a few inches of water to a boil. Salt water and parboil broccoli, rabe or broccolini 4-5 minutes. Drain and cold shock, then dry on kitchen towels.

Bring a large pot of water to a boil for the pasta and undercook the pasta by about 2 minutes. Preheat oven to 425F.
Heat a saucepot over medium heat with EVOO and butter. Sauté shallots, garlic and chilies 2-3 minutes then add flour and stir 1 minute. Whisk in milk and season sauce with salt and pepper, melt in cheddar and Gouda.
Combine pasta with broccoli, broccolini or rabe and the sauce, and transfer to a baking dish. Top with Parm cheese, sprinkle with fresh thyme and bake until brown and bubbly.