Recipe: Penne and Two Cheeses (using cheddar, havarti, sun-dried tomatoes)

Penne and Two Cheeses (using cheddar, havarti, sun-dried tomatoes)
Source: Pillsbury Classic Cookbook, Casseroles, 1988
Makes 4 servings

8 ounces (3 cups) uncooked penne
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces (1 cup) shredded mild Cheddar cheese
4 ounces (1 cup) cubed Havarti cheese
1/3 cup sliced marinated sun-dried tomatoes
1/4 cup sliced green onions

Topping:
1 cup soft whole wheat bread crumbs
2 tablespoons butter, melted

Cook penne to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350 degrees F. Spray two quart casserole with
nonstick cooking spray.

Melt 2 tablespoons butter in medium saucepan. Stir in flour, salt, pepper and milk. Cook and stir over medium heat for 5 to 8 minutes or until mixture thickens. Remove from heat. Stir in cheeses until melted.

In sprayed casserole, combine cooked penne, tomatoes, onions and cheese sauce; mix well.

In small bowl, combine bread crumbs and 2 tablespoons butter; mix well. Sprinkle over penne mixture.

Bake at 350 degrees F for 20 minutes or until crumbs are golden brown.