| Cuisine: American | Type: Casserole | Serves: |
|
Source:
|
Southern Living 2008 |
|
Attributes:
|
Quick and Easy |
|
Comments:
|
Delicious! |
|
Serving Suggestions:
|
|
Ingredients:
|
1 8 oz. package penne pasta (but I used good old elbows) 2 tbs. butter 2 tbs. flour 1-1/2 cups milk (I used 2%) 1/2 cup half-and-half (I used Fat Free) 1/2 cup (4 oz) shredded white Cheddar cheese 1/4 cup grated Parmesan cheese 1 cup (8 oz) shredded Gruyere cheese, divided 1 tsp. salt 1/4 tsp. pepper pinch of ground nutmeg |
|
Instructions:
|
1. Preheat oven to 350°F. Prepare pasta according to package directions. 2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, one minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar, Parmesan and 1/2 cup Gruyere cheeses, and next 3 ingredients until smooth. 3. Stir together pasta and cheese mixture and pour into 4 lightly greased 8-oz baking dishes or into 1 lightly greased 11 x 17 inch baking dish. Top with remaining 1/2 cup Gruyere cheese. 4. Bake at 350F for 15 minutes or until golden and bubbly. |
|
Related recipes:
|
None |
2008-05-09