4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup ATHENOS Crumbled Blue Cheese
1/8 tsp. ground red pepper (cayenne)
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
Add To Shopping List
Let's Make It
Cook pasta as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.
Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook on medium heat 4 to 5 min. or until tender. Add flour; whisk, scraping browned bits until blended. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 2 min. or until thickened.
Add Neufchatel, blue cheese and pepper; stir until cheese is melted. Remove from heat. Stir in 1 Tbsp. Parmesan.
Drain pasta mixture; place in serving bowl. Add sauce; toss lightly. Crumble bacon; sprinkle over pasta with remaining Parmesan.
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Substitute 1 pkg. (16 oz.) frozen broccoli florets for the fresh broccoli.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.