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Prep Time: 35 Minutes Cook Time: 65 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Blue cheese rules in this pasta classic. Serve it alongside a grilled steak. Ingredients:
2 tablespoons butter or margarine |
1 large green bell pepper, chopped |
1 large red bell pepper, chopped |
1 large yellow bell pepper, chopped |
4 celery ribs, finely chopped |
1/4 teaspoon salt |
1/2 cup butter or margarine |
1/2 cup all-purpose flour |
2 cups whipping cream |
2 cups half-and-half |
1/4 teaspoon celery seeds |
1/4 teaspoon ground white pepper |
1 pound blue cheese, crumbled (we tested with maytag) |
2 large eggs |
1/2 cup finely chopped fresh celery leaves |
1 pound uncooked penne pasta |
1 cup freshly grated parmesan cheese |
Directions:
1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add peppers and celery; sauté 8 to 10 minutes or until crisp-tender. Sprinkle with salt. Set vegetables aside.
2. Melt 1/2 cup butter in a large saucepan over low heat. Add flour, whisking until smooth; cook 1 minute. Gradually add whipping cream and half-and-half; cook over medium heat, stirring constantly, until thickened. Whisk in celery seeds and white pepper. Remove from heat; add blue cheese, whisking until cheese melts.
3. Whisk eggs in a medium bowl until lightly beaten. Gradually whisk about one-fourth of hot white sauce into eggs, whisking constantly; add to remaining white sauce, stirring constantly. Whisk in celery leaves.
4. Cook pasta according to package directions; drain and return to pan. Stir in vegetables and white sauce. Pour into a lightly greased 13 x 9 baking dish. Sprinkle with Parmesan.
5. Bake, uncovered, at 400° for 30 minutes or until bubbly and lightly browned. Let stand 5 minutes before serving.
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