This pasta dish, Three European Cheese Penne, offers a combination of American-French, Swiss and Italian cheeses melted together in a silky sauce, no cream.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 2people
Author: Marinka
Ingredients
4ounespenne pastawhole grain
2ouncesbutter
2ouncesall-purpose flour
2cupsskim milk
3ouncesParmigiano Reggiano cheesegrated
3ouncesCave-aged Gruyere cheesegrated
3ouncesCamembert
1tablespoondried thyme
salt and pepper
nutmegoptional
Instructions
Boil water and salt in a pot and cook the pasta according to the direction on the packaging. Drain.
Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute, creating a roux.
Slowly add milk and stir until you have a smooth sauce.
Remove the rind from the Camembert and cut into small cubes. Add Camembert and other 2 cheeses to sauce (leave a little bit of the Gruyere behind to top the dish. Stir the sauce until the all cheese is melted.
Add salt and pepper to taste and nutmeg if you like.
Add 1 tablespoon of thyme and mix.
Add penne pasta to sauce and divide over 2 oven-resistant dishes.
Divide left-over gruyere over the top of the pasta and slide dishes under hot broiler until cheese has melted.