INGREDIENTS
•
For The Sauce: 4 Tablespoons Butter 1/4 Cup All-purpose Flour 3 1/2 Cups Whole Milk 10 Ounces Grated Fontina Cheese 1 Cup Soft Goat Cheese Salt & Pepper 4 Cups Broccoli Florets, Steamed Until Tender 1 Pound Delverde Pasta Shells Topping: 1 Garlic