Penne Au Gratin

By á-174942

Ingredients

• 6 ounces penne pasta - (2 1/4 cups)
• 1 1/2 teaspoons unsalted butter
• 1 tablespoon virgin olive oil
• 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 4 1/2 ounces cheddar cheese cut 1/2" dice
• 3/4 teaspoon salt
• 3/4 teaspoon freshly-ground black pepper
• 1 large tomato - (abt 8 oz) halved, seeded, and the flesh cut into 1/2" dice
• 1 1/2 tablespoons grated Parmesan cheese
• 1/2 teaspoon paprika

Details

Servings 4

Preparation

Step 1

Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.

Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.

When ready to finish the gratin, preheat the oven to 400 degrees.

Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.

This recipe yields 4 servings.