Ingredients:
1 pound penne rigate, cook EXACTLY 7 minutes at a rapid boil
5 ½ cups whole milk, scalded (heated just below boiling point)
½ cup flour
¼ pound butter
¼ tablespoon paprika, plus additional for sprinkling on top
2 ½ tablespoons garlic, minced
6 ounces romano cheese
12 ½ ounces fontina cheese
15 ounces cheddar cheese
12 ½ ounces parmesan cheese, plus additional for sprinkling on top
Directions:
Melt butter over low heat and add flour. Whisk constantly to prevent it from turning brown. Stir in paprika and garlic. Slowly add hot milk to the butter & flour, continually whisking to reduce lumps. After all milk is added, reduce heat to medium and continue to stir until thickened. Pour mixture through a strainer to remove any lumps & garlic pieces.
Return sauce over medium heat, and add cheese. Stir continually to melt cheese.
Pour cheese sauce over cooked penne and mix well. Place in a large casserole dish and sprinkle with additional parmesan cheese and paprika. Bake for 30 minutes in a 350° F preheated oven.
You can also bake this in individual serving bowls just make sure the bowls are oven proof and adjust the baking time to suit the portion size.
Per Serving (excluding unknown items):
1492 Calories
91g Fat (55.3% calories from fat)
85g Protein
81g Carbohydrate
2g Dietary Fiber
291mg Cholesterol
2624mg Sodium
Exchanges:
4 ½ Grain(Starch)
9 Lean Meat
0 Vegetable
1 Non-Fat Milk
12 Fat
