Baked Macaroni & Cheese
Penne pasta holds the cheese sauce well and adds a tastey touch to this homey dish.
ingredients:
1 tablespoon vegetable oil
1 pound penne pasta
4 cups milk
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
1 teaspoon paprika
Salt, to taste
6 ounces each Monterey Jack cheese and Swiss cheese, coarsely grated
1 tablespoon chopped parsley
1 pound penne pasta
4 cups milk
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
1 teaspoon paprika
Salt, to taste
6 ounces each Monterey Jack cheese and Swiss cheese, coarsely grated
1 tablespoon chopped parsley
directions:
1. Bring a pot of salted water to a boil with 1 tablespoon vegetable oil. Add the pasta, stir and return the water to a boil; cook until just tender, about 10 minutes. Drain, run under cold water and drain again. Place in a large bowl.
2. Preheat oven to 350°F. Lightly oil or butter a 9x13x2-inch baking dish.
3. Scald the milk in a pot; set aside.
4. Melt the butter in another pot over low heat. Add the flour and 1/2 teaspoon paprika; whisk over medium-low heat for 5 minutes. (Do not let the flour burn.) Remove pot from heat.
5. Whisking constantly, slowly add the hot milk to the flour mixture. Cook over medium heat, whisking constantly, until slightly thickened, 5 minutes. The mixture should coat the back of a spoon, and a finger run through it should leave a trail. Season with salt.
6. Combine the cheeses; reserve 1 cup. Stir the remaining cheese into the hot sauce. Toss the sauce with the penne; spread evenly into the baking dish. Sprinkle the top with the reserved cheese and 1/2 teaspoon paprika. Bake until bubbly and golden, 25 to 30 minutes. Serve immediately, sprinkled with the parsley.
KITCHEN COUNTER:
Serves 8.
Next up: A sandwich to rave about, Connie and Bill Fisher's Calvert Grilled Cheese.
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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