Penne and Cheese Gratin Recipe
Havarti, colby and Parmesan cheeses blend into a smooth, flavorful sauce for a baked casserole of pasta and broccoli.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Grater
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- 8 oz. (2 1/2 cups) uncooked penne (tube-shaped pasta)
- 2 cups frozen broccoli florets
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups half-and-half
- 4 oz. (1 cup) shredded Havarti cheese
- 4 oz. (1 cup) shredded colby cheese
- 2 oz. (1/2 cup) shredded fresh Parmesan cheese
- 1 tablespoon butter, melted
- 3 tablespoons Progresso™ Italian Style Bread Crumbs
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