Penne Au Gratin

Recipe Ingredients

6 oz	170g	Penne pasta - (2 1/4 cups)
1 1/2 teaspoons	7.5ml	Unsalted butter
1 tablespoon	15ml	Virgin olive oil
2 tablespoons	30ml	All-purpose flour
2 1/2 cups	592ml	Milk
4 1/2 oz	127g	Cheddar cheese - cut 1/2" dice
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1 teaspoon	5ml	Tomato - (abt 8 oz) - halved, seeded, (large)
		And the flesh cut into 1/2" dice
1 1/2 tablespoons	22ml	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Paprika

Recipe 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9215) - from the TV FOOD - NETWORK

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