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Ingredients
- 1 box (1 pound) penne rigate
- 3/4 pound sharp cheddar cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 1/4 cup Asiago or Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Details
Servings 12
Preparation
Step 1
1. Heat oven to 350 degrees. Coat a 2-quart broiler-safe oval baking dish with non-stick cooking spray. Bring a large pot of lightly salted water to a boil.
2. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together cheddar, Gruyere, and Asiago. Set aside.
3. Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt, and cayenne. Bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes. Remove from heart; whisk in 2 1/2 cups of the cheese mixture.
4. In pasta pot, stir together the cooked penne and cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.
5. Bake at 350 degress for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is slightly browned. Cool slightly before serving.
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