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Penne Mac & Cheese

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 by 52 people
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Makes: 12  servings Cook 6 mins Bake 350°F 20 mins Broil 3 mins
Penne Mac & Cheese
Nutrition Facts

Servings Per Recipe 12

  • Amount Per Serving
  • cal.(kcal)400
  • Fat, total(g)21
  • chol.(mg)65
  • sat. fat(g)12
  • carb.(g)33
  • fiber(g)1
  • pro.(g)20
  • sodium(mg)410

Percent Daily Values are based on a 2,000 calorie diet

  • 1 box (16 ounces) penne rigate
  • 3/4 pound  sharp cheddar cheese, shredded
  • 1/2 pound  Gruyere cheese, shredded
  • 1/2 cup  shredded Asiago or Parmesan cheese
  • 3 tablespoons  unsalted butter
  • 3 tablespoons  all-purpose flour
  • 2 cups  milk
  • 1/2 teaspoon  onion powder
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  cayenne pepper


1. Heat oven to 350 F. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

2. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together the cheddar, Gruyere and Asiago. Set aside.

3. Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture.

4. In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.

5. Bake at 350 F for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.

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