INGREDIENTS

INSTRUCTIONS

Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the
water back to a boil, and boil the pasta over medium heat, uncovered, for
about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain
the penne in a colander and rinse it under cold tap water until cool, and
set aside.
Heat the butter and oil in a saucepan, and add the flour. Cook the mixture
over medium heat for about 10 seconds, then add the milk, stir it in
quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a
boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper,
mix well, then cook over low heat for 3 to 4 minutes. Set aside.
When ready to finish the gratin, preheat the oven to 400 degrees.
Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup
gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the
Parmesan and paprika in a small bowl, and sprinkle the mixture on the
pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly
and nicely browned on top. Serve immediately.
Yield: 4 servings
Note: If making the gratin at the last moment, and assembling it while the
sauce and pasta are both hot, do not bake the gratin. Instead, place it
under a hot broiler until golden brown on top.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9215
Converted by MM_Buster v2.0l.

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