Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 1 small onion, thinly sliced
  • 1 cup uncooked penne pasta
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Gruyère cheese (4 oz)
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded cooked chicken
  • 3 slices cooked bacon, crumbled
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon butter, melted

Instruction

  • Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
  • Meanwhile, cook pasta as directed on package to al dente; drain.
  • In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
  • In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.