Penne au gratin

Yield: 1 servings

Measure 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
\N \N ; dice (1 cup)
¾ teaspoon Salt
¾ teaspoon Freshly ground black pepper
1 large Tomato; (8 ounces), halved,
\N \N ; seeded, and the
\N \N ; flesh cut into
\N \N ; 1/2-inch dice (1
\N \N ; 1/4 cups)
1½ tablespoon Grated Parmesan cheese
½ teaspoon Paprika

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.

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