Cheesy Penne, Bacon and Broccoli
A pungent blue cheese sauce made velvety smooth with cream cheese and crumbled bacon team up for a boldly flavored pasta main dish recipe.
Recipe from Family Circle
4 slices bacon
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 pound penne pasta
1 pound broccoli (1 small bunch), cut into flowerets
1/4 teaspoon salt
1/8 teaspoon black pepper
4 ounces less-fat (1/3 less fat) cream cheese
4 ounces blue cheese OR: Gorgonzola cheese
Pinch ground red pepper (cayenne)
3 tablespoons grated Parmesan cheese
Bring large pot lightly salted water to boiling.
Drain all but 3 tablespoons drippings from skillet. Add onion; increase heat to medium-high; cook until softened, 8 to 10 minutes. Reduce heat to medium. Sprinkle with flour; whisk, scraping up any browned bits. Whisk in milk, 1/2 cup at a time, until smooth. Cook, stirring, until thickened, 2 minutes.
While onion is cooking, add penne to boiling water; cook according to package directions. Add broccoli for last 4 minutes. Drain penne and broccoli; transfer to serving bowl; keep warm.
To thickened milk in skillet, add salt, pepper, cream cheese and blue cheese; whisk until smooth. Remove from heat. Stir in cayenne and 2 tablespoons Parmesan. Crumble bacon; add to sauce. Toss with penne and broccoli. Top with remaining Parmesan.
Per Serving: cal. (kcal) 556, Fat, total (g) 24, chol. (mg) 55, sat. fat (g) 13, carb. (g) 63, fiber (g) 4, pro. (g) 22, sodium (mg) 657, Percent Daily Values are based on a 2,000 calorie diet
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