Cheesy Penne, Bacon and Broccoli

Cheesy Penne, Bacon And Broccoli

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

  1. Bring large pot lightly salted water to boiling.

  2. While water is coming to boil, sauté bacon in large skillet until
    crispy, about 7 minutes. Remove to paper toweling to drain.

  3. 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.

  4. 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.

  5. 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.