This comforting yet simple pasta dish is the grown-up version of a decadent macaroni & cheese.
- penne pasta - 1 lb
- Garlic & Horseradish Potato Seasoning - 2 tbsp
- melted butter - 4 tbsp.
- white flour - 2 tbsp.
- salt - 1 tsp.
- white sugar - 1 tbsp.
- 2 cups half-and-half cream -
- Gouda cheese, shredded - 1 cup
- Parmesan cheese - 1/2 cup
- grated Romano cheese - 1/2 cup
- Gorgonzola cheese, crumbled - 3/4 cup
- Fresh cracked pepper to taste -
- talian style bread crumb topping with Parmesan Cheese -
(Work quickly in this recipe, adding more cream if dish seems dry. The
breadcrumb coating is optional.)
Melt butter in small saucepan and stir in Garlic & Horseradish Potato Seasoning
and sugar. Remove from heat & set aside.
Bring 4 quarts water to boil with 1 tsp. salt. Cook pasta until al dente (slightly
underdone in centre when bitten into).
Drain and return to stockpot with lid on to hold heat. Add flour to melted butter
mixture. Gradually whisk in the cream bringing to a slow boil.
Reduce heat & simmer about 1 minute. Toss four (4) cheeses into pasta pot
followed quickly with cream sauce. Fold until well combined. Adjust seasonings to
Spray a shallow baking pan or casserole dish with Pam non-stick spray. Pour
pasta into baking dish; sprinkle with breadcrumb topping. Bake in 500-degree
oven about 7 minutes or until topping is golden brown. Serve hot.
NOTE: For variation, add diced cooked ham, peas or cooked hamburger to mixture
before baking. We found President’s Choice Italian breadcrumb topping produced
OPTIONS: If you cannot locate required cheeses in your local
grocery, the following substitutions may be used with respectable
results; 1/2 c Blue Cheese for Gorgonzola and a sharp white
cheddar may replace the Romano.