Saturday, November 12, 2011
Three cheese pasta bake is just a fancier way of saying baked macaroni and cheese. I thought for sure this would be a hit with my little man who loves macaroni and cheese. Boy was I wrong. I guess I should have known I would be. Anything that is different from the norm is cause for his nose to turn up just the slightest degree. Upon tasting it (which I thought tasted just fine) I knew we were going to have issues because of the bold flavor of the Swiss cheese. At that moment I just figured it was all the more for me! Enjoy!
Three Cheese Pasta Bake
Source: Adapted from My Recipes taken from Southern Living January 2008
1 8-oz.) package penne pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup (4 oz.) shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 cup (8 oz.) shredded Swiss cheese, divided*
1 teaspoon salt
1/4 teaspoon pepper
Pinch of ground nutmeg
Preheat oven to 350°. Prepare pasta according to package directions, boiling to al dente.
Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese, Parmesan cheese, 1/2 cup Swiss cheese, and salt, pepper, and nutmeg until smooth.
Stir together pasta and cheese mixture, and pour into 4 lightly greased 8-oz. baking dishes or 1 lightly greased 11- x 7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining 1/2 cup Swiss cheese.
Bake for 15 minutes or until golden and bubbly.
Makes 4 servings