Three Cheese and Herb Penne

This recipe is taken from the 1997 Milk Calendar. Supper on the table in 25 minutes. a really quick one, that's extra cheesey.
- James Barber

  • Prep: 15 min
  • Cooking: 15 min - 20 min
Yields 4 - 6 servings
three cheese and herb penne

Ingredients

  • 2 cups (500 mL) shredded Canadian Cheddar cheese
  • 1 cup (250 mL) shredded Canadian Mozzarella cheese
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese
  • 1 lb (450 g) penne
  • 3 tbsp (45 mL) butter
  • 2 small garlic cloves minced
  • 1/4 cup (60 mL) all-purpose flour
  • 1 tsp (5 mL) dry mustard
  • 1/4 tsp (1 mL) ground nutmeg
  • 3 cups (750 mL) Milk
  • 2 tbsp (30 mL) fresh herbs finely chopped
  • Salt and pepper to taste

Preparation

In a bowl, toss cheeses together and set aside.

Cook pasta according to package directions. Drain well; turn into a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.

Melt butter in a saucepan over medium heat. Add garlic; cook for 1 minute. Stir in flour, dry mustard and nutmeg. Gradually whisk in milk, making sure there are no lumps. Stirring, bring to a boil; reduce heat and simmer 4 to 5 minutes. Remove saucepan from heat.

Set aside 3/4 cup (180 mL) of tossed cheese. Add remaining cheese to sauce a handful at a time, stirring until melted. Stir herbs, salt and pepper into sauce.

Toss sauce with pasta. Sprinkle with reserved cheese. Place baking dish under broiler for about 1 minute or until cheese is bubbling.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 661 Calories
Protein: 31 g
Carbohydrate: 74 g
Fat: 26 g
Fibre: 3 g
Sodium: 630 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 53 % / 584 mg
Folate: 102 %
Vitamin B12: 69 %
Thiamin: 64 %
Phosphorus: 52 %