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Preparation

1. Preheat oven to 350° F.
2. Bring water to a boil. Add pasta and undercook by 2 minutes.
3. In a separate covered pot, steam broccoli and cauliflower florets for 5 minutes or until tender. Remove and set aside. Discard liquid from pot.
4. Finely chop onion and garlic clove.
5. Using the same pot, over medium heat, melt 3 tablespoons butter then add onion and garlic. Sauté for 3-4 minutes, until tender. Add flour and whisk for one minute. Whisk in rice drink and season with pepper and nutmeg.��Stir until thickened, then stir in the spicy mustard.
6. Mix all three cheeses together. Add 2/3 of the combined cheeses to the sauce and stir until cheese is melted.
7. Drain pasta. Add cauliflower and broccoli then stir in the cheese sauce.
8. Spray a 9” x 12” baking pan with nonstick cooking spray and pour in the pasta mixture. Top with the remaining combined cheeses.
9. Place baking pan in the oven on top of a baking sheet to catch bubble over. After 30 minutes of baking, increase heat to 400° F. Sauté remaining 1 tablespoon butter with 1 cup panko bread crumbs and add to top of casserole. Cook additional 8 to 10 minutes until bread crumbs are browned.