From Caroline Marsh (’14)
1 lb penne rigate
3/4 lb sharp cheddar cheese (shredded)
1/2 lb Gruyere cheese(shredded)
1/4 C.shredded Asiago
3. T. unsalted butter
3 T. all purpose flour
2 C. milk
1/2 tsp. onion powder
1/2 tsp salt
1/8 tsp cayenne pepper
Heat oven to 350. coat a 2 quart broiler safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
Once water boils, add penne. cook six minutes, then drain. In a large bowl, toss together the cheddar, Gruyere, and Asiago cheese. Set aside.
Meanwhile melt butter in a medium saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. bring to a boil over medium heat. Reduce heat and simmer for 3 minutes. Remove from heat and whisk in 2 1/2 c. of cheese mixture.
In pasta pot, stir together the cooked penne and the cheese sauce. pour half in the prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into the dish and top with the remaining cheese.
Bake at 350 for 20 minutes. Increase oven temperature to broil and cook 3 minutes until top is lightly browned. Cool slightly before serving.