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Penne Mac & Cheese
- 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
Directions
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.
- Servings Per Recipe 12
- 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
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