Prep 15 mins
Cook 25 mins
From the Splendid Table, this serves four and doubles easily.
- 1⁄2 lb raw penne pasta, cooked and drained
- 1 large egg
- 1 cup milk
- 1 small garlic clove
- 3⁄4 medium onion, coarsely chopped
- 1 1⁄2 cups shredded shredded good quality extra-sharp cheddar cheese
- 5 ounces cream cheese, crumbled
- 2⁄3 cup shredded gruyere cheese
- 1⁄8 teaspoon hot red pepper flakes
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 teaspoon sweet Hungarian paprika
- 3 tablespoons unsalted butter
- 12 saltines, coarsely crumbled
- Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked pasta.
- In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend about 10 seconds. Turn into dish, folding into pasta. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.
- To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve. Enjoy!
This combination of cheeses really works well. It's mild yet very flavorful..... easy to make, too. I made this with elbow macaroni instead of penne, but otherwise I followed the recipe exactly. Thanx for posting this awesome variation of mac & cheese. I'll make this one again.
yup this was definately good. enough left over for lunch today Yeah. I think next time I may saute the onion first though as I found it did not cook enough for my taste in the 20 min.
Good and easy plus being a bit different from our traditional mac n' cheese - I liked the combination of the cheese that went together really well and by using the blender the sauce was very creamy. We even used the low carb pasta for this and no one could tell that we weren't eating the real thing. Thanks for sharing!