| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Dishes |
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter |
| 4 |
tb |
All purpose flour |
| 2 |
c |
Milk |
| 8 |
oz |
Sharp white cheddar cheese, grated |
| 1 |
c |
Heavy cream |
|
|
Salt and cayenne pepper |
| 1/4 |
c |
Slivered reconstituted sundried tomatoes |
| 3/4 |
lb |
Penne, drained and cooled, cook to the al dente stage |
| 1/3 |
c |
Fresh bread crumbs |
INSTRUCTIONS
Preheat oven to 350 degrees F. Meanwhile, melt 4 tablespoons of the butter
in a non-reactive saucepan. When bubbly whisk in flour and cook for a
couple of minutes, stirring every now and then. Slowly whisk in the milk
and bring to a boil. Reduce heat to low and simmer, whisking on occasion
for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir
vigorously just until cheese has melted. Then whisk in heavy cream to
adjust the texture and season to taste with salt and cayenne pepper. In a
mixing bowl combine sauce with sun dried tomatoes and drained macaroni and
adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread
it out evenly. Sprinkle bread crumbs on top and dot with remaining 4
tablespoons of butter. Bake until hot and bubbly, about 30 minutes. Let
stand 5 minutes before serving.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6523
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.
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