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

Bring large pot lightly salted water to boiling.

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

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.

Makes 6 servings
Source: Family Circle