as promised

A few months ago Stephen's sister, Allison, mentioned that she would like my recipe for baked penne and cheese.  I take cooking favors extremely seriously and wanted to write it up for her ASAP, but prior to right this minute there has not been a formal recipe. ( I know, I know). Every batch was slightly different based on what cheese I had, what pasta I had, and what mood I was in. I could have simply made a batch right then, recorded the recipe, and have fulfilled my promise, right? Promise fulfilled and no guilty conscience; why have I waited? WELL, a certain resident in the cubbyhole really should not do dairy in large quantities, and I, therefore, would be left to eat an entire dish of cheese baked pasta by myself. As tempting as that might sound in certain phases of the moon, I have shown better judgment. I told myself that at just the right time, with just the right guests, I will make her a recipe.

Tonight is the night! We have just the right guests, just the right menu, and thus Allison finally gets her recipe. In a few hours I will sit down to the table with friends, and do my best to eat seconds of gooey-cheesy-baked-pasta smothered in crispy golden breadcrumbs. Yes, fulfilling promises is not easy work but you know what they say, someone has to do it.

Consider the recipe a done deal for completely addictive baked penne and cheese. There is also room for substitutions, and you know how I like that. Substitute yellow cheddar for white if you prefer. You may use small shells or elbows instead of penne. If you like a kick, add minced chipotle chilies or jalapeno to the cheese sauce. A pinch of smoked paprika and a kick of chipotle hot sauce is enough to make me swoon. The dish is also lovely with a combination of white cheddar, fontina, and parmesan as the cheese sauce finished with minced oregano. Play up the variations based upon the rest of your meal or leave it as is and enjoy every last gooey fork-full.

Baked Penne and Cheese serves 6 (swoon worthy as promised)

4 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups milk, warmed slightly
2 cups grated white cheddar
1/4 cup grated pecorino or parmesan
1 pound penne pasta
salt to taste (depending on the salt in your cheese)
black pepper to taste

Topping:
1/2 cup Panko or regular breadcrumbs
1/4 cup parmesan or pecorino cheese
1/2 teaspoon dried thyme
black pepper

1. Bring large pot of water to a boil. Cook pasta until almost done (about 7 minutes)
2. Drain and rinse pasta. Set aside (you may cook pasta a day before)
3. In a large pot, melt butter over medium heat. Whisk in flour. (this is called a roux) The roux will be thick. Stir for about 1 minute. Slowly drizzle in milk 1/2 cup at a time. Whisk constantly until the lumps smooth out and the sauce thickens. Stir in cheeses. Taste. Add salt and pepper. (I needed about 1/2 teaspoon salt, but this will depend on what type of cheese you use)
4. Heat oven to 350. Grease an 8 x 12 inch (or equivalent) rectangular casserole dish
5. Toss pasta with cheese sauce and spread in prepared dish*
6. Mix topping ingredients together and spread evenly over top of pasta
7. At this point you may refrigerate it and bake later. If you bake it right away, bake for 20 minutes until golden and bubbly. If you are baking after chilling it, set in cool oven and heat oven to 350. Bake for 40 minutes.

*If your dish is freezer safe, freeze it at this point for up to one month. When ready to eat, defrost in fridge over night, top with bread crumb mixture, and bake for 40 minutes at 350 until golden and bubbly

Comments

[Allison]

YAY!!! Finally the desired pasta recipe, I feel so honored. Thank you sister!! I will cook it ASAP for myself and my roomies...once I make it to the grocery store! IT IS GOING TO BE SO GOOD!!!

[Emily]

Yummmmmmmmmmmmmmmm...if you need any help with that, you know where to find me.

[Amanda]

Alright, this one pushed me over the edge... Time to experiment!

Thanks, L*Joy!

[L*Joy]

allison- enjoy! Tie on your apron and get cooking.

emily- we definitely put a hurting on it last night :)... there might be a scrap around here someplace.

amanda- experiment away! let me know what cheese combo you try and how much you love it! Stephen and I had a whole conversation about different types of shells and cheese. There are the saucy sloppy kinds and the casserole kind. This is much more casserole scoopable style. we love it and you will find it hard to stop sticking your fork in for one more bite.

[sarah]

mmm cheese...sounds delicious!

[L*Joy]

sarah-- is it not completely amazing how at just the very mention of 'cheese' knees become weak, mouths begin to water, and stomachs start their growl? so much power in such a small thing.