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1 head broccoli florets (I had 12 ounces)
1 tablespoons olive oil
1 pound whole wheat penne pasta
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk (I used 2%)
2 cups shredded fontina cheese
2 cups shredded pesto gouda (or gouda) cheese
1 teaspoon salt
1/3 cup packed chopped basil
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1st Keep
 mondobff
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