Here's One More Macaroni and Cheese Recipe...

to add to the mix. With cheddar, Gruyere and Asiago (or Parm) cheese how can one go wrong? I haven't made this yet, but wanted to post for safe-keeping and share with the community. Saw this in the Oct., 2009 issue of Family Circle.

• Ready In: 40 mins
• Serves: 12
• Yields: 1 casserole

Ingredients

• 1  lb penne pasta
• 3⁄4 lb sharp cheddar cheese, shredded
• 1⁄2 lb gruyere cheese, shredded
• 1⁄2 cup  shredded asiago cheese or 1⁄2 cup parmesan cheese
• 3  tablespoons flour
• 3  tablespoons unsalted butter
• 2  cups milk
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper

Directions

1. Heat oven to 350 degrees.
2. Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
3. Bring a large pot of lightly salted water to boiling and add penne. Cook 6 minutes; drain. In a large bowl, toss together the cheeses and set aside.
4. Melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk; add onion powder, salt and cayenne. Bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes.
5. Remove from heat; whisk in 2 1/2 cups of the cheese mixture.
6. In the pasta pot, stir together the cooked penne and the cheese sauce. Pour HALF into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.
7. Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned.