Ingredients
- 2 whole garlic heads
- 1 tbsp olive oil
- 3 tbsp water
- 10 ounces whole grain penne(such as Barilla)
- 2 3/4 cups 1% low fat milk
- 3 1/2 tbsp all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 oz sharp chesddar cheese, shredded and divided(about 1 cup)
- 2 oz part-skim mozzarelle cheese, shredded(about 1/2 cup)
Details
Preparation
Step 1
1. Preheat broiler to high.
2. Remove white papery skin from garlic head(do not peel or separate the cloves). Place garlic heads in a microwave-sae bowl; rub garlic heads with oil. Pour 3 tbsp water into bottom of bowl. Cover with plastic wrap. Microwave at HIGH for 4 minutes and 30 seconds or until garlic is very tendered; cool slightly.
3. Cook pasta according to package directions, omitting salt and fat, drain
4. Combine milk and flour in a medium saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 3 minutes or until thickened; remove from heat. Stir in salt, pepper 1 oz cheddar and mozzarella.
5. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp and 2 cups milk mixture in a blender; process until smooth. Stir garlic mixture into milk mixture. Add pasta; stir to coat. Spoon pasta mixture into 6(10oz) ramekins or gratin dishes or a broiler-safe 11x7 inch glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with remaining 3 oz cheddar. Broil 2 minutes or until cheese melts and begins to browm.
Left stand 5 minutes.
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