Penne and Cheese Gratin

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 bread crumbs

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.
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.

4 servings