| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Penne |
| 4 |
c |
Milk |
| 4 |
tb |
Unsalted butter |
| 6 |
tb |
All-purpose flour |
| 1 |
ts |
Paprika |
|
|
Salt |
|
|
Freshly ground black pepper |
| 12 |
oz |
Gruyere cheese |
INSTRUCTIONS
Bring a large pot of water to boil.Add penne and cook until just tender.
Drain and rinse under cool water. Preheat oven to 350 degrees. Bring milk
just to a boil and set aside. Melt butter in heavy saucepan and add flour.
Whisk over low heat for 5 minutes. Do not brown. Add hot milk and 1/2
paprika to flour mixture and mix well. Add salt and pepper and cook over
medium heat until thickened. Toss with penne and pour into 13x9x2 buttered
pan. Sprinkle cheese over top and bake 20 to 25 minutes. Place pan under
broiler till top is bubbling and golden, 3-4 minutes. Serve immediately.
NOTES : Substitute Jarlsberg, cheddar or mozzarella for the Gruyere cheese.
Recipe by: New Basics
Posted to FOODWINE Digest by Dan Taylor <dant69@IDT.NET> on Jan 4, 1998
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”