4 Cheese Penne Bake With Herb Bread Crumbs
\n<\/strong>Generously serves 6 – 8.<\/p>\nHerb Bread Crumbs (recipe follows)
\n4 Tbsp butter or margarine
\n1 Tbsp minced garlic
\n4 1\/2 Tbsp flour
\n4 cups milk*
\n1 1\/2 tsp salt
\n1\/4 tsp black pepper
\n1 cup sour cream
\n1\/4 cup grated high-quality Parmesan cheese
\n1 pound dry penne pasta
\n2 cups (8 oz. wt.) grated four-cheese blend**
\n2 cups (8 oz. wt.) grated Cheddar cheese<\/p>\n
Preheat oven to 375 degrees F.<\/p>\n
Make the Herb Bread Crumbs and set aside.<\/p>\n
In a large heavy-bottom sauce pan melt the butter over medium heat. Add the garlic and stir around for about 20 seconds — do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly.<\/p>\n
While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 – 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside.<\/p>\n
Meanwhile, bring a large pot of water to a boil and cook penne pasta per package directions until done. Drain well.<\/p>\n
In a very large bowl mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly buttered, 13-inch x 9-inch baking pan.<\/p>\n
Sprinkle with Herb Bread Crumbs and bake in a 375-degree oven for about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.<\/p>\n
Chef’s Notes:<\/span>
\n*For an even richer macaroni and cheese substitute half & half for the milk.<\/p>\n**Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.<\/p>\n
Herb Bread Crumbs<\/span>
\nMakes about 1 1\/2 cups.<\/p>\n3 cups packed, 1-inch French bread chunks
\n4 Tbsp butter
\npinch salt and pepper
\n2 Tbsp chopped fresh parsley
\n1\/2 tsp dry basil leaves
\n1\/2 tsp dry thyme leaves<\/p>\n
Place bread crumb ingredients in a food processor, and pulse processor on and off until the bread becomes chopped into a fine crumb and is well mixed with the other ingredients.<\/p>\n
Bread crumbs should be refrigerated until used and can be kept frozen for up to 1 month.<\/p>\n
Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"
When I think of comfort foods, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheesy \u2013 this d\u2019lish dish is always a winner! One of my favorite recipes is a 4 Cheese Penne Bake – penne pasta, garlic and parmesan white sauce – tossed with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11760],"tags":[9798,9799,9800,9804,9805,341,1568,5661,1106,2403,4119,1068,2730,1597,1662,7358,215,9806,1453,3769,9807,1111,9808,1231,1322,7921,34,1455,2449,2526,2742,1991,1213,4067,5566,1718,1112,9809,9810,9811,9812,8420,1078,5701,1607,9813,1002,4153,9801,9802,1150,291,2750,1037,9814,9815,1462,1477,6631,2193,1191,9803,3319,2676,5005,293,282,33,4095,3620,11865,6085,844,9816,1534,1280,5110,5619,6569,9791,5620,6814,3786,271,1536,4106,6604,3932,980,1538,1046,3371,3860,1540,981,983,6291,5019,1448,1084,482,9817,1122,3789,2273,4462,6715,4108,11857,1244,11859,10,1177,2689,8873,4138,1620,3460,466,1198,9649,9650,2691,532,5638,9818,11866,5809,1332,1582,2476,8367,5588,1626,5129,1628,5135,9819,861,4506,1005,1132,4116,1699,9820],"class_list":{"0":"post-4433","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-books-to-cook","7":"category-dishing-with-kathy-casey-blog","8":"tag-13-x-9","9":"tag-13-x-9-baking-pan","10":"tag-4-cheese-penne-bake-with-herbed-bread-crumbs","11":"tag-artichoke","12":"tag-artichokes","13":"tag-bacon","14":"tag-bake","15":"tag-baking-pan","16":"tag-basil","17":"tag-basil-leaves","18":"tag-black","19":"tag-black-pepper","20":"tag-blend","21":"tag-boil","22":"tag-bowl","23":"tag-bowls","24":"tag-bread","25":"tag-bread-crumbs","26":"tag-butter","27":"tag-cheddar","28":"tag-cheddar-bacon-mac","29":"tag-cheese","30":"tag-cheese-blend","31":"tag-chicken","32":"tag-chili","33":"tag-chilies","34":"tag-chipotle","35":"tag-chopped","36":"tag-cook","37":"tag-cooked","38":"tag-cream","39":"tag-crumbs","40":"tag-cup","41":"tag-cups","42":"tag-drain","43":"tag-drained","44":"tag-dry","45":"tag-dry-basil","46":"tag-dry-basil-leaf","47":"tag-dry-basil-leaves","48":"tag-dry-thyme-leaf","49":"tag-dry-thyme-leaves","50":"tag-flour","51":"tag-fold","52":"tag-food-processor","53":"tag-four-cheese-blend","54":"tag-french","55":"tag-french-bread","56":"tag-french-bread-chunk","57":"tag-french-bread-chunks","58":"tag-fresh","59":"tag-garlic","60":"tag-grated","61":"tag-green","62":"tag-green-chili","63":"tag-green-chilies","64":"tag-green-onion","65":"tag-green-onions","66":"tag-half-half","67":"tag-heat","68":"tag-herb","69":"tag-herb-bread-crumbs","70":"tag-ingredient","71":"tag-ingredients","72":"tag-jack","73":"tag-kathy-casey","74":"tag-kathy-casey-food-studios","75":"tag-komo","76":"tag-komo-news","77":"tag-komo-news-radio","78":"tag-komo-radio","79":"tag-mac-cheese","80":"tag-macaroni","81":"tag-macaroni-cheese","82":"tag-milk","83":"tag-minced","84":"tag-minute","85":"tag-minutes","86":"tag-mixing-bowl","87":"tag-mixing-bowls","88":"tag-month","89":"tag-months","90":"tag-mozzarella","91":"tag-mushroom","92":"tag-mushrooms","93":"tag-news","94":"tag-news-radio","95":"tag-north","96":"tag-northwest","97":"tag-onion","98":"tag-onions","99":"tag-ounce","100":"tag-ounces","101":"tag-oven","102":"tag-pacific","103":"tag-pacific-northwest","104":"tag-packed","105":"tag-parmesan","106":"tag-parmesan-cheese","107":"tag-parsley","108":"tag-pasta","109":"tag-penne-pasta","110":"tag-pepper","111":"tag-peppers","112":"tag-pound","113":"tag-pounds","114":"tag-pulse","115":"tag-radio","116":"tag-recent","117":"tag-recipe","118":"tag-recipes","120":"tag-red","121":"tag-red-pepper","122":"tag-red-peppers","123":"tag-refrigerated","124":"tag-roasted","125":"tag-salsa","126":"tag-salt","127":"tag-sauce","128":"tag-sausage","129":"tag-sausages","130":"tag-sauteed","131":"tag-seattle","132":"tag-shredded","133":"tag-shredded-cheese","134":"tag-sides","135":"tag-smoked","136":"tag-sour","137":"tag-sour-cream","138":"tag-stir","139":"tag-stirred","140":"tag-stirring","141":"tag-tablespoon","142":"tag-tablespoons","143":"tag-teaspoon","144":"tag-teaspoons","145":"tag-thickened","146":"tag-thyme","147":"tag-thyme-leaves","148":"tag-washington","149":"tag-water","150":"tag-west","151":"tag-whisk","152":"tag-white-sauce"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4433"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4433\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%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