- 16 ounces dry penne pasta
- olive oil
- 3 tbsp butter
- 1/2 small yellow onion, minced
- 4 tbsp flour
- 3 cups whole milk
- 2 cups shredded sharp chedder cheese
- 2 cups shredded whole milk american cheese
- 1 cup shredded monterey jack
- salt and white pepper to taste
- 1 pinch turmeric (optional)
- 1/2 cup grated parmesan cheese
- 1/2 cup panko bread crumbs
Directions
- cook pasta, rinse in cold water and toss with few drops of olive oil.
- melt butter in a large pot over medium heat
- sweat the minced onions in the butter until they’re soft, not browned
- whisk in flour a little at a time to make a roux and cook about 3 minutes
- whisk in the milk a little at a time and bring mixture to a simmer
- as mixture thickens add cheese a little at a time starting with:
- Cheddar, American then Monterey Jack
- season to taste with salt and white pepper
- add turmeric for color.
- mix in pasta.
- spoon into a buttered casserole dish.
- top with parmesan cheese and panko.
- bake at 350 for 20 minutes
serves 4-6
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