Penne Au Gratin
Verified by stevemur
|1 large 8-ozTomato; halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)|
|1 tbVirgin olive oil|
|2 tbAll-purpose flour|
|2 1/2 cmilk|
|1 1/2 tsUnsalted butter|
|3/4 tsBlack Pepper; freshly ground|
|1 1/2 tbGrated Parmesan cheese|
|6 ozPenne pasta; (2 1/4 cups)|
|4 1/2 ozCheddar cheese; dice (1 cup)|
Penne Au Gratin Preparation
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 doesnt 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. Yield: 4 servings Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top. Recipe by: COOKING LIVE SHOW #CL9215
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Penne Au Gratin. Be the first to review it!
There are no tags on this recipe. Log in to add tags.