Creamy Broccoli & Fennel Casserole

8 Ounces Mafalda Pasta
4 Ounces Fontina Cheese
¾ Cup Low-Fat Milk
2 Cloves Garlic
1 Bulb Fennel
1 Lemon
½ Pound Broccoli
3 Tablespoons All-Purpose Flour
½ Cup Panko Breadcrumbs
¼ Cup Grated Pecorino Cheese
1 Tablespoon Creamy Casserole Spice Blend (Ground Yellow Mustard, Ground Fennel Seeds & Ground Bay Leaves)

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