Baked Light White Cheddar Pasta
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Ingredients
  • 1 lb rigatoni pasta (or elbow macaroni)
  • 1 tbsp vegetable oil
  • ½ cup chopped onion
  • 2 tbsp butter
  • 1½ cups skim milk
  • 2 tbsp all-purpose flour
  • ¼ cup shredded Gruyere cheese
  • ¼ cup shredded Pecorino Romano cheese
  • ¾ cup shredded light white cheddar cheese
  • ¼ tsp salt
  • ½ cup Panko bread crumbs
Instructions
  1. Bring a large pot of water to boil, then add pasta and cook for about 5 minutes (al dente).
  2. Strain and rinse with cool water, then set aside.
  3. Heat the oil in a skillet over medium heat, then cook the onions for about 5 minutes.
  4. In a separate saucepan, melt the butter and add the salt and flour. Stir well.
  5. Add the milk and heat until bubbles begin to form, stirring occasionally.
  6. Add the onion and cheeses, and continue to stir over low heat with a whisk until the sauce thickens.
  7. Preheat oven to 375 degrees F.
  8. Transfer pasta to a greased or non-stick 7.25x9-inch baking pan, and pour sauce over.
  9. Top with Panko breadcrumbs, and bake for 25 minutes.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/baked-light-white-cheddar-pasta/