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Categories:
rigate canola oil clove garlic shallot flour white wine milk paprika cayenne pepper bay leaf Cheddar cheese salt pepper parsley
Viewed: 31 - Published at: 9 years agoIngredients
- 8 ounces, weight Penne Rigate
- 2 Tablespoons Canola Oil
- 1 clove Garlic, Finely Minced
- 1 whole Shallot Finely Minced
- 2 Tablespoons Flour
- 18 cups White Wine
- 2 cups Skim Milk
- 1/4 teaspoons Paprika
- 18 teaspoons Cayenne Pepper
- 1 whole Bay Leaf
- 2-13 cups Reduced-Fat Shredded Sharp Cheddar Cheese
- 1/2 teaspoons Salt
- 1/4 teaspoons Pepper
- 1 Tablespoon Dried Parsley
Method
- Preheat the oven to 350 degrees F.
- Prepare the penne pasta according to package instructions, drain and set aside.
- In a Dutch oven, heat oil over medium heat and add the minced shallots and garlic.
- Saute until softened.
- Add 2 Tablespoons of flour and stir to toast the roux for 1-2 minutes.
- Add the 1/8 cup of white wine and let it reduce for 1-2 minutes.
- Pour in the 2 cups of skim milk and whisk the sauce continuously to remove the lumps.
- Add in the paprika, cayenne pepper and bay leaf.
- Bring the sauce to a simmer and then reduce the heat to low.
- Allow the sauce to thicken for 5-10 minutes until the sauce coats the back of the spoon.
- Remove the bay leaf.
- Stir in 2 cups of the cheddar cheese, slowly by the handfuls, while continuously stirring and also add in the salt and pepper.
- Add in the cooked penne pasta and stir well to combine.
- Correct seasoning with additional salt and pepper if needed.
- Pour the macaroni and cheese into a greased 8x8 baking dish and top with the remaining 1/3 cup cheddar cheese and parsley.
- Bake for 25 minutes until hot and bubbly.
- Then remove the baking dish from the oven and let the macaroni dish set for 10 minutes before serving.
- Enjoy!
