Penne and Cheese Gratin

A lovely blend of cheeses makes this incredibly good.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2 1⁄2 cups  uncooked penne pasta
• 2  cups  frozen broccoli florets
• 1  tablespoon butter
• 1  tablespoon all-purpose flour
•  salt
• 1 1⁄4 cups half-and-half
• 1  cup  shredded havarti cheese
• 1  cup  shredded colby cheese
• 1⁄2 cup  shredded fresh parmesan cheese

• Topping

• 1  tablespoon  melted butter
• 3  tablespoons  Italian style breadcrumbs

Directions

1. Preheat the oven to 350 degrees.
2. Follow the package directions to cook the penne pasta; add the broccoli to the pot during the last 3 minutes of cooking time; drain.
3. In a saucepan, melt 1 tablespoon of butter over medium heat.
4. Add flour and salt to taste (I use 1/2 teaspoon).
5. Cook, while stirring until blended.
6. Slowly add half-and-half, stirring constantly; cook and stir until mixture boils and thickens; remove from heat.
7. Add the cheeses; stir until melted.
8. Add the penne and broccoli; stir to mix well.
9. Spoon mixture into an ungreased 8-inch square casserole dish.
10. In a bowl, mix together the topping ingredients; sprinkle over the casserole.
11. Bake for 20-30 minutes or until bubbly and golden brown on top.