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Penne and Cheese

Penne and Cheese is a delicious pasta and cheese recipe made with a creamy homemade bechamel sauce. The sauce is even creamier from a tempered egg. With a crispy panko topping, the is not your typical mac and cheese!
Prep Time15 minutes
Cook Time28 minutes
Course: Dinner
Cuisine: American, Italian
Servings: 4
Author: Lora

Ingredients

  • ½ pound penne pasta
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 Tablespoon mustard
  • 3 cups milk
  • ¼ cup sweet onion finely diced
  • ½ teaspoon paprika
  • 1 large egg
  • 10 ounces sharp cheddar shredded
  • 2 ounces shredded Parmigiano Reggiano or whatever other cheese you like
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Topping-
  • 3 Tablespoons butter I used 1 Tablespoon and 2 Tablespoons butter
  • 1 cup panko bread crumbs

Instructions

  • In a large pot of boiling, salted water cook the pasta to just before al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion and paprika. Simmer for ten minutes.
  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
  • Fold the macaroni into the mix and pour into a 2-quart casserole dish.
  • Top with remaining cheese.
  • Melt the butter in a saute pan. Add in the olive oil and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
  • Bake for 30 minutes. Remove from oven and rest for five minutes before serving.