Here's One More Macaroni and Cheese Recipe...
"to add to the mix. With cheddar, Gruyere and Asiago (or Parm) cheese how can one go wrong? I haven't made this yet, but wanted to post for safe-keeping and share with the community. Saw this in the Oct., 2009 issue of Family Circle."
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 casserole
- Serves:
- 12
ingredients
- 1 lb penne pasta
- 3⁄4 lb sharp cheddar cheese, shredded
- 1⁄2 lb gruyere cheese, shredded
- 1⁄2 cup shredded asiago cheese or 1/2 cup parmesan cheese
- 3 tablespoons flour
- 3 tablespoons unsalted butter
- 2 cups milk
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
directions
- Heat oven to 350 degrees.
- Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to boiling and add penne. Cook 6 minutes; drain. In a large bowl, toss together the cheeses and set aside.
- Melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk; add onion powder, salt and cayenne. Bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes.
- Remove from heat; whisk in 2 1/2 cups of the cheese mixture.
- In the 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.
- Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned.
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Reviews
-
Oh Suzanna....this is rich, creamy and soooo cheesy! I did have to sub the gruyere for smoked gouda and the parm with grana padano. Also added a wee bit of freshly grated nutmeg. This is absolutely what I needed. Says it serves 12...well....Dh and ate half for our dinner....lol This will be my guilty pleasure once in awhile...as it satisfies my yen for good cheeses in one fell swoop! Thank you for sharing!
RECIPE SUBMITTED BY
Suzie
Athens, Pennsylvania
Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie.
I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life.
I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share.
I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.
