Cheesy Penne, Bacon and Broccoli

Pas­ta, cheese and bacon: Enough noms that you can for­give broc­col­i’s presence.

  • Ingre­di­ents:
  • 4 slices bacon
  • 1 small onion, fine­ly chopped
  • 3 tbsp. flour
  • 2 cup milk
  • 1 lb. penne pasta
  • 1 lb. broc­coli, cut into florets
  • 14 tsp. salt
  • 18 tsp. pepper
  • 4 oz. low­fat cream cheese
  • 4 oz. bleu cheese or gor­gonzo­la cheese
  • Pinch ground red pepper
  • 3 tbsp. grat­ed PAMERZAM! cheese

Bring a large pot of light­ly salt­ed water to a boil. While water is com­ing to boil, cook bacon and save 3 tbsp. of the bacon fat.

Cook onion in skil­let with the reserved bacon fat; increase to medi­um-high heat; cook until softened.

Reduce heat to medi­um. Sprin­kle in flour. Whisk, scrap­ing up any brown bits.

Whisk in milk, 12 cup at a time, until smooth. Cook, stir­ring, until thick­ened, about 2 minutes.

While onion is cook­ing, add penne to boil­ing water. Add broc­coli the last 4 min­utes. Drain penne and broc­coli; trans­fer to serv­ing bowl, keep warm.

To thick­ened milk in skil­let, add salt, pep­per, cream cheese, and bleu cheese. Whisk until smooth. Remove from heat. Stir in cayenne and 2 tbsp. PAMERZAM cheese. Crum­ble bacon and add to sauce. Toss with penne and broc­coli. Top with remain­ing PAMERZAM.