Baked Light White Cheddar Pasta |
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 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
- Bring a large pot of water to boil, then add pasta and cook for about 5 minutes (al dente).
- Strain and rinse with cool water, then set aside.
- Heat the oil in a skillet over medium heat, then cook the onions for about 5 minutes.
- In a separate saucepan, melt the butter and add the salt and flour. Stir well.
- Add the milk and heat until bubbles begin to form, stirring occasionally.
- Add the onion and cheeses, and continue to stir over low heat with a whisk until the sauce thickens.
- Preheat oven to 375 degrees F.
- Transfer pasta to a greased or non-stick 7.25x9-inch baking pan, and pour sauce over.
- 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/
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