Creamy Three-Cheese Pasta Bake
 
Makes 6 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound Broccolini, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ¼ cup unsalted butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp white Cheddar cheese
  • 1 (8-ounce) package cream cheese, softened
  • 1 (16-ounce) package penne, cooked according to package directions
  • 1 cup panko (Japanese bread crumbs)
  • ¼ cup unsalted butter, melted
  • ½ cup shredded Parmesan cheese
  • Garnish: cherry tomatoes, fresh parsley
Instructions
  1. Preheat oven to 375°. Spray a 4-quart baking dish with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add Broccolini, and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  3. In a medium saucepan, melt butter over medium heat. Sprinkle with flour, and cook, whisking constantly, until flour aroma has dissipated, about 1 minute. Slowly add milk, whisking constantly. Bring to a boil; stir in Cheddar and cream cheese until melted and smooth. Pour mixture into a large bowl. Add Broccolini, penne, remaining 1¾ teaspoons salt, and remaining ½ teaspoon pepper, and stir until well combined; spoon into prepared pan.
  4. In a medium bowl, stir together bread crumbs and melted butter until well combined; stir in Parmesan, and sprinkle over pasta.
  5. Bake until top is crispy and golden brown, 20 to 25 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Garnish with tomatoes and parsley, if desired
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-three-cheese-pasta-bake/