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1 pound plum tomatoes
6 cups broccoli florets
¼ cup Epicurean Butter Extra Virgin Olive Oil
3 tablespoons all-purpose flour
4 cups milk, warm
2 cups grated aged Asiago
2 tablespoons Dijon mustard
1 ½ teaspoons salt
2 teaspoons pepper
1 pound penne, cooked and drained

Heat oven to 400 degrees. Slice the tomatoes ¼ in. thick. Toss the tomatoes and broccoli with half the Epicurean Butter Extra Virgin Olive Oil and roast separately on parchment-lined baking pans for 30 minutes
Whisk the rest of the Epicurean Butter Extra Virgin Olive Oil and flour in a medium sized pot over medium high heat until foamy. Add the milk. Whisk until thickened and bubbling (3 mins.). Remove from heat.
Whisk in the cheeses, mustard, salt, and pepper. Stir in the pasta and broccoli and transfer to a 9x13in. baking dish. Top with the tomatoes and bake about 30 minutes.