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Cheesy Broccoli and Pasta
0hr
45min
8 servings
What You Need
1 pkg. (3.25 oz.) whole wheat blend penne pasta, uncooked
1 lb. broccoli, cut into small florets
4 slices OSCAR MAYER Bacon
1 small onion, finely chopped
3 Tbsp. whole wheat flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup ATHENOS Crumbled Blue Cheese
1/8 tsp. ground red pepper (cayenne)
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
Make It
Cook pasta as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook on medium heat 4 to 5 min. or until tender. Add flour; whisk, scraping browned bits until blended. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 2 min. or until thickened.
Add Neufchatel, blue cheese and pepper; stir until cheese is melted. Remove from heat. Stir in 1 Tbsp. Parmesan.
Drain pasta mixture; place in serving bowl. Add sauce; toss lightly. Crumble bacon; sprinkle over pasta with remaining Parmesan.
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