Chef #1120064's Note:
This is another take on macaroni and cheese. I like to use some cheddar for a little added classic macaroni and cheese flavor. I also put in different vegetables (broccoli, cauliflower or carrots) to vary the dish. A great comfort meal for cold days. I got this recipe from a cooking magazine from Byerley's.
My Private Note
Units: US | Metric
- 4 cups milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon nutmeg, freshly grated
- 1Preheat oven to 350 degrees. Butter shallow baking dish (2 1/2 qt). Bring at least 4 qts. water to boil for pasta.
- 2To make sauce:.
- 3Heat milk in medium saucepan until small bubbles form around edges.
- 4In large saucepan, melt butter over medium-low heat. Add flour and stir well. Cook, stirring, until thickened and smooth, whisking for 2 minutes.
- 5Slowly add hot milk in a thin stream, whisking constantly.
- 6When all milk has been added, stir in nutmeg and salt and pepper to taste.
- 7Raise heat to medium and bring sauce to simmer. Cook 2 more minutes. Pour into bowl.
- 8Add pasta to boiling water with 2 tablespoons salt. Stir well. Cook until the pasta is still firm to bite. Drain well.
- 9Toss pasta with sauce.
- 10Stir in peas or other vegetables with provolone and 3/4 cups of Parmigiano-Reggiano.
- 11Scrape mixture into dish. Sprinkle with remaining cheese.
- 12Cover with foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around edges and center is hot, about 10 more minutes.
- 13Cool 10 minutes before serving.
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Nutritional Facts for Cheesy Baked Penne
Serving Size: 1 (214 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 583.0
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 14.3 g
- Cholesterol 65.7 mg
- Sodium 474.8 mg
- Total Carbohydrate 72.4 g
- Dietary Fiber 8.4 g
- Sugars 0.1 g
- Protein 21.4 g
The following items or measurements are not included:
frozen peas broccoli cauliflower carrots