Broccoli with Two-Cheese Sauce

Ingredients

• 1 cup fat-free milk
• 1/2 cup sliced onion
• 2 garlic cloves, crushed
• Dash of ground nutmeg
• 2 tablespoons all-purpose flour
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/3 cup (about 1 1/2 ounces) shredded reduced-fat Jarlsberg cheese
• 1/4 teaspoon salt
• Dash of ground red pepper
• 6 cups broccoli spears

Preparation

1. Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
2. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.