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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Delicious pasta in a creamy cheese sauce, browned cheese tops it all. Based on the Joy of Cooking recipe, added to and enhanced. Makes great leftovers. Ingredients:
2 tablespoons butter |
3 tablespoons flour |
3 cups low-fat milk |
1/2 cup dry white wine |
1/2 medium onion, diced |
1/8-1/4 teaspoon cayenne pepper |
1 1/2 teaspoons salt |
5 1/2 ounces sharp cheddar cheese, grated |
1 lb penne rigate |
Directions:
1. Heat oven to 350°F.
2. Melt butter in a saucepan over medium heat, whisk in flour. Continue stirring and cook for 3 minutes. Whisk in the milk and wine thoroughly. Add the onion and cayenne and bring to a simmer. Add the salt. Simmer until thickened, stirring and scraping the bottom of the pot frequently, about 5 minutes. Remove the sauce from heat and stir in 4 1/2 oz cheese. Set aside.
3. Bring water to boil for pasta and cook for about 7 minutes. The pasta should be firm but just hydrated in the center. It will continue cooking in the oven. Drain pasta, stir in cheese sauce, and bake in the saucepan or a ceramic or enameled saucepan or dish. Sprinkle the remaining 1 oz cheese over top.
4. Bake for 25-35 min, until the cheese is browned. If extra browning is needed set it under the broiler, watching carefully. The browned cheese will add flavor. Let cool 3-5 minutes before eating.
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