Ingredients
2
large sweet onions, sliced (4 cups)
1
package (16 oz) uncooked penne rigate pasta
1
tablespoon butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
teaspoon Dijon mustard
2
cups fat-free (skim) milk
1/2
cup reduced-fat sour cream
2
oz Gruyère cheese, shredded (1/2 cup)
3
slices bacon, crisply cooked, crumbled
1/2
cup Progresso™ panko crispy bread crumbs
1/4
cup chopped fresh basil leaves
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add onions to skillet; cook uncovered 10 minutes, stirring every 3 to 4 minutes, until tender and starting to brown. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring every 5 minutes, until onions are deep golden brown; set aside.
Meanwhile, cook and drain pasta as directed on package except omit salt. Spray 11x7-inch (2-quart) baking dish with cooking spray. Pour pasta into baking dish; keep warm.
While pasta is cooking, make cheese sauce. In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, pepper and mustard with wire whisk. Cook about 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in caramelized onions and all remaining cheese sauce ingredients.
Heat oven to 400°F. Pour cheese sauce over pasta in baking dish. Sprinkle with topping ingredients. Bake uncovered 10 minutes or until heated through (topping will not be brown).
