Two Cheese Pasta Bake
Serve this creamy, sage-seasoned, double-cheese pasta casserole as the entrée of meal, or as the side dish.
3 cups dry penne or rotini pasta
2 cups milk
1/4 cup all-purpose flour
2 teaspoons freshly chopped sage (1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups (6 ounces) shredded or diced American processed cheese
1 cup shredded cheddar cheese
Dash hot pepper sauce (optional)
- Preheat oven to 350°F (175°C).
- In a large saucepan, heat 5 quarts of salted water to a rolling boil. Cook pasta until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Meanwhile, add milk to a medium saucepan.
- In a separate bowl, combine flour, sage, salt and ground black pepper. Whisk ingredients gradually into milk to prevent lumps. Heat mixture, stirring constantly until it thickens and just begins to boil. Add American cheese, stir and remove from heat when cheese is melted. Add a dash of hot pepper sauce (optional). Drain pasta and add to cheese sauce.
- Butter an 9-inch square baking dish and pour pasta mixture into dish. Spread evenly, top with cheddar cheese.
- Bake uncovered for 20 to 25 minutes until hot and bubbly, serve at once.
Makes 4 to 6 servings.
Recipe provided courtesy of the American Dairy Association.