Prep 20 mins
Cook 45 mins
This is a really yummy twist on mac n' cheese. The sundried tomatoes and pancetta jazz up this creamy, comfort food dish!
- 1 lb penne rigate
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 ounces pancetta, chopped fine
- 1 shallot, chopped fine
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 1⁄4 cups gouda cheese, shredded
- 1 1⁄4 cups asiago cheese, shredded
- 2 ounces gorgonzola, crumbled
- 1⁄4 cup sun-dried tomato packed in oil, chopped fine
- 1 teaspoon oregano
- 1⁄4 teaspoon pepper
- 1⁄2 cup garlic and cheese flavored croutons, crushed into crumbs
- 1 pinch oregano
- 1 tablespoon butter
- Cook the penne according to package directions, drain and set aside.
- Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
- Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.
- Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
- Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
- When it comes to a boil, reduce the heat and add the 3 cheeses.
- Stir until smooth and completely melted.
- Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
- Add the penne to the saucepan and completely coat.
- Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
- Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
- Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!
Spring PAC 2009: YUMMY!! This is a flavorful pasta - I subbed petite diced tomatoes for the sun-dried ones - delicious!
Nice pasta dish. I had to use bacon, as pancetta is a bit pricey here. I also omitted the gorgonzola, since I don't care for it. No jarred tomatoe available, so used dried. Baked it for 30 min. which was just right. :)
Another winner. The suace on this is great. I might add a little more sun-dried tomatoes and pancetta next time but definately will do this again. It was a little dry so I will just not cook as long next time. Perfect for a brunch. Made for Fall PAC 2008.