Baked Penne With Farmhouse Cheddar And Leeks Recipes

EASY PASTA BAKE WITH LEEK AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
• Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
• Bake in the preheated oven until lightly browned, about 10 minutes.

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

CHEDDAR BACON PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted. , Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Steps:

• Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes. Let stand 15 minutes. Serve hot. Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you'll need to whisk the sauce in slowly so that the eggs don't curdle.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Steps:

• Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
• Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Stir cheese sauce into pasta pot. Transfer to prepared baking dish.
• * can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
• Let stand 15 minutes. Serve hot.

BAKED PENNE WITH CHEDDAR AND EXTRA-LEAN GROUND BEEF

Steps:

• Cook pasta according to package directions. Set aside.
• Brown ground beef in a non-stick pan over med-high heat. Set aside.
• Pre-heat oven to 350°F In a large bowl, mix together 6 oz of the grated cheddar with the penne, tomato sauce, red pepper, and beef. Spread in a 9 x 13 inch casserole dish. Top with the rest of the cheese.
• Bake in oven for about 30 min, or until bubbly. Let cool for 5 minutes. Cut and serve.

BAKED PENNE

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

LEEK & MACKEREL PENNE BAKE

Steps:

• Fry the leeks in the butter until very soft, about 10-15 mins. Meanwhile, boil the pasta and heat the grill. When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min. Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish. Scatter with the crumbs and grill until golden and crisp.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

Steps:

• Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
• Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
• Let stand 15 minutes. Serve hot.