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 breadcrumbs

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.

penne pasta, frozen broccoli, butter, flour, salt, havarti cheese, colby cheese, parmesan cheese, topping, butter, italian style breadcrumbs

Taken from www.food.com/recipe/penne-and-cheese-gratin-66942 (may not work)