Penne au gratin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Penne pasta; (2 1/4 cups) |
| 1½ | teaspoon | Unsalted butter |
| 1 | tablespoon | Virgin olive oil |
| 2 | tablespoons | All-purpose flour |
| 2½ | cup | Milk |
| 4½ | ounce | Cheddar cheese; cut into 1/2-inch |
| ; dice (1 cup) | ||
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Freshly ground black pepper |
| 1 | large | Tomato; (8 ounces), halved, |
| ; seeded, and the | ||
| ; flesh cut into | ||
| ; 1/2-inch dice (1 | ||
| ; 1/4 cups) | ||
| 1½ | tablespoon | Grated Parmesan cheese |
| ½ | teaspoon | Paprika |
Directions
Bring 2½ 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.
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.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9215 Converted by MM_Buster v2.0l.