| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 400 |
g |
Penne pasta |
| 2 |
|
Tomatoes; (2 to 3) |
| 40 |
g |
Unsalted butter |
| 1 1/2 |
tb |
Cornflour |
| 600 |
ml |
Reduced fat milk |
| 75 |
g |
Cheddar cheese; (grated) |
| 75 |
g |
Mozzarella cheese; (grated) |
| 75 |
g |
Romano cheese; (grated) |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Cayenne pepper; (optional) |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Clove garlic; (optional) |
|
|
Salt |
|
|
Sugar |
| 1 |
tb |
Breadcrumbs; (1 to 2) |
INSTRUCTIONS
Place penne into boiling water and allow to cook until al dente.
Slice the tomatoes very thinly and sprinkle with salt and sugar and allow
to stand.
To make the sauce add butter to a saucepan and once melted add the
cornflour, stir for about 3-4 minutes. Then add the milk a little at a
time, then the cheese. Keep stirring to get a smooth consistency. Finally
add the nutmeg, white pepper and cayenne and stir into the sauce.
Rub garlic on the inside of a baking dish (optional).
Mix the penne and sauce together and pour into the dish.
Place the tomato slices on top with a sprinkling of breadcrumbs, black
pepper and more cheddar cheese.
Bake in a very hot oven or under the grill, long enough to brown the top
and warm the tomatoes.
Converted by MC_Buster.
Per serving: 435 Calories (kcal); 16g Total Fat; (34% calories from fat);
19g Protein; 52g Carbohydrate; 52mg Cholesterol; 284mg Sodium Food
Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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