Penne au Gratin - xp

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* Exported from MasterCook *

 

Penne au Gratin

 

Recipe By :Jacques Pepin

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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6 ounces penne pasta -- (2 1/4 cups)

1 1/2 teaspoons unsalted butter

1 tablespoon virgin olive oil

2 tablespoons all-purpose flour

2 1/2 cups milk

4 1/2 ounces cheddar cheese -- cut into 1/2-inch dice (1 cup)

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 large tomato (8 ounces) -- halved, seeded, and the flesh cut

into 1/2-inch dice (1 1/4 cups)

1 1/2 tablespoons grated Parmesan cheese

1/2 teaspoon paprika

 

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, rinse it under cold tap water until cool, and set it 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, and 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 the

400-degree oven for 30 minutes, until the gratin is bubbly and nicely browned on

top. Serve immediately. Serves 4

 

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.

 

Scanned/MC'd by Badams 1/2005

 

Source:

" An American Feast, A Celebration of Cooking on Public Television (1999) "

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NOTES : This satisfying dish is a variation of the old favorite, macaroni and

cheese. Although the cream sauce is traditionally made with milk and cream, I

use only whole milk in this recipe, and the result is quite velvety and rich.

To reduce the calorie count even further, use skim milk instead of whole milk.