Three European Cheese Penne
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.
Ingredients
- 4 ounces penne pasta whole grain
- 1 ounce butter
- 1 ounce all-purpose flour
- 1.5 cups skim milk
- 2 ounces Parmigiano Reggiano cheese grated
- 2 ounces Cave-aged Gruyere cheese grated
- 2.5 ounces Brie
- 1/2 tablespoon thyme
- salt and pepper
- nutmeg optional
- 1 tablespoon breadcrumbs
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 Brie and cut into small cubes. Add all 3 cheeses to sauce (reserve 2 tablespoons of Gruyere and 2 tablespoons of Parmigiano Reggiano cheese to finish the top of the dish. Stir the sauce until the all cheese is melted.
- Add salt, pepper to taste and nutmeg if you like. Also add the thyme at this point. Mix.
- Add penne pasta to the sauce and pour in a oven-safe dish or divide over 2 oven-resistant dishes.
- Mix the Gruyere and Parmigiano Reggiano cheese you kept behind with the breadcrumbs and sprinkle it over the top of the pasta. Slide the dish(es) under hot broiler until cheese has melted.
- Serve immediately.
Nutrition
Calories: 794kcalCarbohydrates: 67gProtein: 42gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gSodium: 1086mgFiber: 3gSugar: 12g