BROCCOLI WITH TWO CHEESE SAUCE

"This is a great recipe to serve any night of the week. It makes the broccoli go from drab to dynamite!"

1 Cup fat-free milk½ cup sliced onion

2 garlic cloves, crushedDash of ground nutmeg

2 tablespoons all-purpose flour

1/3 cup grated fresh Parmigiano-Reggiano cheese

1/3 cup shredded reduced-fat Jarlsberg cheese

¼ teaspoon saltDash of ground pepper

6 cups broccoli spears

Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180* or until tiny bubbles form around the 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.Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.

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