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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Makes a lot. Hearty enough, even without any meat, to be a main dish. Takes a little effort but definitely worth it.*** This is an adoptee I haven't worked through the recipe yet. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1/3 cup flour |
2 cups milk (i've found skim milk works fine) |
1 1/4 cups vegetable broth or 1 1/4 cups chicken broth |
2 teaspoons dry mustard |
2 teaspoons worcestershire sauce |
1 (28 ounce) can diced tomatoes, drained |
2 cups shredded cheddar cheese |
1 cup shredded monterey jack cheese |
2/3 cup grated parmesan cheese |
4 chopped green onions |
salt and pepper |
1 lb dry penne pasta, cooked according to package directions and drained |
Directions:
1. Melt butter/margarine over medium-low heat in large saucepan.
2. Add flour, whisking for one minute.
3. Reduce heat and cook 3 minutes.
4. Whisk in broth, milk, dry mustard and worcestershire sauce until smooth.
5. Increase heat to medium.
6. Stir in tomatoes, salt and pepper and cook 5 minutes.
7. Remove from heat.
8. Mix the 3 cups of cheese together in separate bowl.
9. Add 2 cups of cheese mixture, green onions and pasta to saucepan.
10. Mix well.
11. Place pasta/cheese mixture in baking dish (I think 13 x 9- been awhile since I made this) and sprinkle with remaining one cup of cheese mixture.
12. Bake at 350 for about 20 minutes.
13. Broil for a minute or two to melt the cheese on top if desired.
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