Three cheese and herb penne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Grated Cheddar |
| 1 | cup | Grated Mozzarella |
| ¼ | cup | Grated Parmesan |
| 1 | pounds | Penne pasta |
| 3 | tablespoons | Butter |
| 2 | smalls | Cloves of minced garlic |
| ¼ | cup | Flour |
| 1 | teaspoon | Mustard powder |
| ¼ | teaspoon | Grated nutmeg |
| 3 | cups | Milk |
| 2 | tablespoons | Minced herbs (dill, parsley, basil etc.) |
| ½ | teaspoon | Salt |
| Pepper | ||
Directions
This recipe is from the annual milk calendar which is distributed free of charge in Ontario (perhaps Canada). My 12 year old daughter decided to try this recipe and she has become the maven of macaroni because of it.
Everyone raves and Leah is proud to have a dish as wonderful as her sister's chocolate chip cookies.
1. In a bowl, toss chesses together and set aside.
2. Cook pasta. Drain well. Put into a 13 x 9 baking dish. Set aside.
3. Melt butter in a saucepan over medium heat. Add garlic. Cook for 1 minute. Stir in flour, mustard powder and nutmeg. Gradually whisk in milk, making sure that there are no lumps. Stirring, bring to a boil, reduce heat and simmer for 1 minute. Remove from heat.
4. Set aside ¾ cup of tossed cheese. Add remaining cheese to sauce a handful at a time. Stir in herbs, salt and pepper.
5. Toss sauce with pasta. Sprinkle with reserved cheese.
6. Place baking dish under broiler for about 1 minute or until cheese is bubbling.
Posted to JEWISH-FOOD digest V96 #091 From: Heather Chalmers <HCHALMER@...> Date: Mon, 2 Dec 1996 09:41:14 -0500 (EST)