Ingredients
8
oz uncooked bow-tie (farfalle) pasta (4 cups)
2
tablespoons butter
2 1/2
cups whole milk
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup shredded Swiss cheese (4 oz)
1
tablespoon cornstarch
1
bag (12 oz) broccoli florets, thawed
6
slices refrigerated precooked bacon, prepared as directed on package
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
Preparation
Heat oven to 375°F. Cook and drain pasta as directed on package.
Meanwhile, in 11- or 12-inch ovenproof skillet, heat butter over medium heat. Add milk and cheeses; beat with whisk 7 to 10 minutes or until smooth. Beat in cornstarch; cook 2 minutes longer or until mixture is thickened slightly.
Stir in pasta and broccoli. Crumble bacon; sprinkle over pasta mixture. Cut each breadstick into four pieces. Arrange pieces in single layer around edge of skillet.
Bake 20 to 25 minutes or until filling is bubbly and breadsticks are golden brown. Cover and refrigerate any remaining pot pie up to 3 days.
