Apr 03 2009
Rich and Creamy Four Cheese Baked Penne
You will not find a Mac and Cheese like this in a little blue box. The Asiago in this recipe makes it especially rich and tasty.
Ingredients
* 1 lb Penne pasta (or similar)
* 2 tbsp Butter or Margarine
* 1 1/2 tbsp Flour
* 1 cup Water
* 1 cup Milk ( you can use 2 cups of milk instead of using water)
* 3/4 cup Asiago cheese
* 2/3 cup Sharp White Cheddar cheese
* 1 cup Grated Mozzarella cheese
* 1/4 cup grated Romano or Parmesan cheese
* 1/4 cup Bread Crumbs
* 1/3 cup White Wine (optional)
* 1/4 - 1/2 tsp Cayenne pepper
* 1/8 tsp Nutmeg
Method
1. Boil Penne until just tender (not too soft as you will be baking it)
2. Melt butter over medium heat; add flour and stir aprox. 1 minute
3. Add milk and water slowly, stirring constantly for 3-5 minutes
4. Stir in Asiago, cheddar and mozzarella a little at a time
5. Stir until melted
6. Turn off heat and add the wine, cayenne and nutmeg
7. Combine the cooked pasta and sauce and pour into a casserole dish
8. Mix the bread crumbs and Romano/ Parmesan cheese together and sprinkle over top
9. Cover and bake in a preheated 350* oven for 20 minutes
10. Remove cover and bake for an additional 5-10 minutes or until bubbly and brown
More Mac and Cheese Recipes…
We must be kindred spirits, seriously. Mac n Cheese…………..people don’t understand it needs to be made from scratch. It’s a personal favorite, one of my signature dishes. And……..when I fix a big casserole of it, thats the meal, we don’t mess around using it as a side.
When my daughter was in school all her friends came for Mac N Cheese. For her 4 years of HS I always fixed multiple casseroles of it so the kids could come and eat in between finals etc. We lived close to school and it became a real fun time. I took off work to be sure I was available. Every year more kids came. Many I didn’t know, but word got round and they come knocking and say I’ve got an hour before my next exam and so in so said I should come here to eat. lol Great fun…….I miss those times.
Sandy
finally getting around to adding you on my blog roll, thanks for being so patient.