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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a really yummy twist on mac n' cheese. The sundried tomatoes and pancetta jazz up this creamy, comfort food dish! Ingredients:
1 lb penne rigate |
2 tablespoons butter |
2 tablespoons olive oil |
3 ounces pancetta, chopped fine |
1 shallot, chopped fine |
4 tablespoons all-purpose flour |
2 cups milk |
1 1/4 cups gouda cheese, shredded |
1 1/4 cups asiago cheese, shredded |
2 ounces gorgonzola, crumbled |
1/4 cup sun-dried tomato packed in oil, chopped fine |
1 teaspoon oregano |
1/4 teaspoon pepper |
1/2 cup garlic and cheese flavored croutons, crushed into crumbs |
1 pinch oregano |
1 tablespoon butter |
Directions:
1. Cook the penne according to package directions, drain and set aside.
2. Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
3. Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.
4. Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
5. Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
6. When it comes to a boil, reduce the heat and add the 3 cheeses.
7. Stir until smooth and completely melted.
8. Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
9. Add the penne to the saucepan and completely coat.
10. Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
11. Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
12. Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!
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