Cheesy Broccoli and Pasta

• 1 pkg. (13.25 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

1. Cook pasta as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
2. Meanwhile, cook bacon in large skillet until crisp.
3. Remove bacon from skillet, reserving 3 Tbsp.
4. drippings in skillet.
5. Drain bacon on paper towels.
6. Add onions to reserved drippings; cook on medium heat 4 to 5 min.
7. or until tender.
8. Add flour; whisk, scraping browned bits until blended.
9. Gradually stir in milk.
10. Bring to boil, stirring constantly; cook and stir 2 min.
11. or until thickened.
12. Add Neufchatel, blue cheese and pepper; stir until cheese is melted.
13. Remove from heat.
14. Stir in 1 Tbsp.
15. Parmesan.
16. Drain pasta mixture; place in serving bowl.
17. Add sauce; toss lightly.
18. Crumble bacon; sprinkle over pasta with remaining Parmesan.

whole wheat blend penne pasta, broccoli, bacon, onion, whole wheat flour, milk, cheese, ground red pepper, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-broccoli-pasta-187850.aspx (may not work)