From Giada via Food Network. I made a half recipe of this but used the full recipe of topping because I love the crunch. I threw my chopped broccolini into the pasta one minute before it was done. I did not have provolone but used some fontina and gruyere that I had on hand in addition to the parmesan cheese. I think this recipe could be very flexible and you could add some leftover sausage or ham or any vegetables that you wanted to use. This is a very simple recipe that comes together quickly. You can make it ahead and finish it in the oven when you are ready to eat. Delicious!
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 pound medium shell pasta
1 1/4 teaspoons kosher salt, plus additional for the pasta water
1/4 cup (1/2 stick) unsalted butter, plus more for the pan
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
2 cups heavy cream, at room temperature
2 cups grated mild provolone
2 cups freshly grated Parmesan
3 cups broccoli florets, cut into 1/2-inch pieces
Preheat the oven to 425 degrees F.
For the topping:
Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
Place a medium pan (that can go into the oven) over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.