Prep and Cook Time: 30 Minutes
8 ounces whole-wheat elbow noodles
1 10-ounce package frozen broccoli florets
1 3/4 cup milk
3 tablespoons all purpose flour
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
3/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Bring a large pot of water to a boil. Cook pasta for 5 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until pasta and broccoli are just tender, 3-4 minutes more. Drain in a colander.
Meanwhile, in another large pot over medium high heat, heat milk until just simmering.
In a small bowl, whisk flour, Italian seasoning, garlic powder, and salt and pepper to combine. Add flour mixture to simmering milk; continue to simmer, whisking constantly, until mixture thickens, 2 to 3 minutes. Remove from heat. Add cheddar, Parmesan and mustard and whisk until cheese is melted.
Add pasta and broccoli to cheese sauce; toss to combine. Return to heat and cook, stirring over medium low heat, until heated through, about 1 minute.