Penne And Cheese Gratin - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350 degrees.
Follow the package directions to cook the penne pasta; add the broccoli to the pot during the last 3 minutes of cooking time; drain.
In a saucepan, melt 1 tablespoon of butter over medium heat.
Add flour and salt to taste (I use 1/2 teaspoon).
Cook, while stirring until blended.
Slowly add half-and-half, stirring constantly; cook and stir until mixture boils and thickens; remove from heat.
Add the cheeses; stir until melted.
Add the penne and broccoli; stir to mix well.
Spoon mixture into an ungreased 8-inch square casserole dish.
In a bowl, mix together the topping ingredients; sprinkle over the casserole.
Bake for 20-30 minutes or until bubbly and golden brown on top.