Pasta, cheese and bacon: Enough noms that you can forgive broccoli’s presence.
- 4 slices bacon
- 1 small onion, finely chopped
- 3 tbsp. flour
- 2 cup milk
- 1 lb. penne pasta
- 1 lb. broccoli, cut into florets
- 1⁄4 tsp. salt
- 1⁄8 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, 1⁄2 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.