Ingredients
8
oz. (2 1/2 cups) uncooked penne (tube-shaped pasta)
2
cups frozen broccoli florets
1
tablespoon butter
1
tablespoon all-purpose flour
1/4
teaspoon salt
1 1/4
cups half-and-half
4
oz. (1 cup) shredded Havarti cheese
4
oz. (1 cup) shredded colby cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese
1
tablespoon butter, melted
3
tablespoons Progresso™ Italian Style Bread Crumbs
Preparation
Heat oven to 350°F. Cook penne to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain.
Meanwhile, melt 1 tablespoon butter in large saucepan over medium heat. Add flour and salt; cook and stir until well blended. Gradually add half-and-half, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
Add Havarti, colby and Parmesan cheeses; stir until melted. Add cooked penne and broccoli; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or 2-quart gratin dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top.
Bake at 350°F. for 20 to 30 minutes or until casserole is bubbly and top is golden brown.
