Step 1

Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with olive oil cooking spray. Set it aside.

Step 2

Boil a pot of water and add some salt to season the water. Cook the pasta according to the package. Al dente is best. Also be sure to reserve ¼ - ½ cup of the salted pasta water for the cheese sauce. Drain the cooked pasta and drizzle it with olive oil to prevent sticking. Set it aside.

Step 3

Heat a saucepan over medium high heat. Add butter and ap flour to form a roux. Whisk well. Next, you’ll slowly add the milk and chicken broth. Whisk continuously. Once well combined, add the shredded mozzarella and Velveeta cheese. Continuing whisking. Season with salt, black pepper and dry mustard.

Step 4

** If the sauce gets too tight, reduce the heat and add a touch of the pasta water. Just be careful because the pasta water is salted, and you don’t want the cheese sauce to get too salty. Option to use more low sodium chicken broth instead.**

Step 5

Heat a sauté pan over medium high heat. Add the olive oil. Once hot add the diced onion and cherry tomatoes. Sauté for 2-3 minutes or until the onion begins to soften and lightly brown and the tomatoes begin to blister. Then, add the corn kernels and grated zucchini. Season with a pinch of salt and black pepper. Turn off the heat and set aside.

Step 6

Heat a dollop of butter in a small pan. Add the panko breadcrumbs and toast them in the butter. Once they are golden brown, remove them from the heat.

Step 7

Add the sauteed vegetables and al dente pasta to the cheese sauce. Toss until well combined. Add the mixture to the prepared baking dish. Spread it out and dust it with the golden panko. Cover with foil and place in the oven for 15-18 minutes. Serve hot and enjoy.