| 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 |
T |
Cornflour |
| 600 |
|
Reduced fat milk |
| 75 |
g |
Cheddar cheese, grated |
| 75 |
g |
Mozzarella cheese, grated |
| 75 |
g |
Romano cheese, grated |
| 1/4 |
t |
Ground black pepper |
| 1/4 |
t |
White pepper |
| 1/4 |
t |
Cayenne pepper, optional |
| 1/4 |
t |
Nutmeg |
| 1 |
|
Clove garlic, optional |
|
|
Salt |
|
|
Sugar |
| 1 |
T |
Breadcrumbs, 1 to 2 |
| 1 |
|
Fat, 0 Other Carbohydrates |
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 Converted by MM_Buster v2.0n.
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