Posted by: Emily | November 20, 2008

Penne and cheese

I made a wonderful penne and cheese dish yesterday for dinner. It might have been the most unhealthy thing I’ve ever made (minus desserts of course). Here is the recipe I used. It is loosely based on a Bon Apetit recipe but I changed it so much it is now mine!

Penne and Cheese

1 lb bag of mini penne pasta

1 tbsp butter
1 small onion chopped
1 leek chopped
1 tsp flour
1 tsp mustard
1 tsp salt
1/2 tsp pepper
1/8 tsp red pepper flakes
1 cup milk
1/2 cup cream
2 cups grated cheddar cheese
1/2 cup goat cheese
1/4 cup chopped fresh tarragon (or whatever herbs you have around)

8 slices bacon, chopped.

1 cup bread cut into pieces
2 tbsp butter

Preheat oven to 350, grease a 13x9x2 glass baking dish. Cook the penne al dente.

Melt 1 tbsp butter in a large pot and saute the onions and leeks until soft, about 5 minutes. Add the flour, mustard, salt, pepper and red pepper flakes. Stir until combined, then add the milk and cream. Whisk quickly until the sauce thickens a little bit, about 5 minutes. Add the goat cheese until melted and combined. Add the grated cheddar cheese and herbs and whisk until cheese melts. Add the pasta and mix it all together. Taste a couple pieces to make sure it isn’t gross (it won’t be).

Cook the bacon in a saucepan until crisp and drain on a paper towel. Add half the bacon to the pasta and cheese mix and stir together. Pour the mix into the prepared pan. Sprinkle the remaining bacon on top.

Melt 2 tbsp butter in saucepan and add the bread crumbs. Cook until browned and spread on top of the pasta. Bake in preheated oven for about 20 minutes or until heated through.

I took a picture but blogger won’t upload it right now…I’ll add it later.

Frenchie and I have just decided to host a Thanksgiving dinner at our house so now I’m freaking out a little about the cooking. I have never cooked a turkey!!! Any advice or recipes to share?

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Responses

  1. My judge says the best way to ensure that your turkey is really moist instead of dry and gross into cook it breast-side down with an inch of water in a big roasting pan. When it’s almost done (like five degrees away from being done), you flip it over and cook it for ten minutes so the skin will brown.

    This man is probably the smartest person I’ve ever met, so I’m willing to believe him in matters of really large fowl.


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