Category: Side Dish
Mac & Cheese - TastyPlanner.com
Chef: Scott Harrison
I modified this recipe from Family Circle to meet my budget. Gruyere cheese is really expensive so I just used more sharp cheese as a substitute. The original recipe called for 1/2 pound of Gruyere and 3/4 pound sharp cheddar.
Per Serving: 400 Calories; 21g fat (12g sat.); 20g protein; 33g carbohydrate; 1g fiber; 410mg sodium; 65mg cholesterol
Recipe Source: Family Circle 0ct.17.09 (mo...
Ingredients
1 box (1 pound) penne rigate or cavatappi
20 ounces sharp (or extra sharp) cheddar cheese shredded
1/2 cup shredded Asiago
4 tbs. Butter
4 tbs. flour
3 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Instructions
1. Heat oven to 350 degrees. Coat a 2-quart broiler safe oval dish with non-stick cooking spray. Bring a large pot of lightly salted water to a boil.
2. Once water is boiling, add penne. Cook for 6 minutes, then drain. In a large bowl toss together the cheddar and Asiago. Set aside.
3. Meanwhile, melt butter in medium-size sauce pan over medium heat. Whisk in flour until smooth and bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Brirng to a boil over medium heat. Reduce heat and simmer 3 minutes. Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
4. In pasta pot, stir together the cooked penne and the 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 degrees for 20 minutes. Increase temperature to broil and cook for 3 minutes, until top is lightly browned. Cool slightly before serving.
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