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":[9798,9799,9800,9804,9805,341,1568,5661,1106,2403,4119,1068,2730,1597,1662,7358,215,9806,1453,3769,9807,1111,9808,1231,1322,7921,34,1455,2449,2526,2742,1991,1213,4067,5566,1718,1112,9809,9810,9811,9812,8420,1078,5701,1607,9813,1002,4153,9801,9802,1150,291,2750,1037,9814,9815,1462,1477,6631,2193,1191,9803,3319,2676,5005,293,282,33,4095,3620,11865,6085,844,9816,1534,1280,5110,5619,6569,9791,5620,6814,3786,271,1536,4106,6604,3932,980,1538,1046,3371,3860,1540,981,983,6291,5019,1448,1084,482,9817,1122,3789,2273,4462,6715,4108,11857,1244,10,11859,1177,2689,8873,4138,1620,3460,466,1198,9649,9650,2691,532,5638,9818,11866,5809,1332,1582,2476,8367,5588,1626,5129,1628,5135,9819,861,4506,1005,1132,4116,1699,9820],"class_list":["post-4433","post","type-post","status-publish","format-standard","hentry","category-books-to-cook","category-dishing-with-kathy-casey-blog","tag-13-x-9","tag-13-x-9-baking-pan","tag-4-cheese-penne-bake-with-herbed-bread-crumbs","tag-artichoke","tag-artichokes","tag-bacon","tag-bake","tag-baking-pan","tag-basil","tag-basil-leaves","tag-black","tag-black-pepper","tag-blend","tag-boil","tag-bowl","tag-bowls","tag-bread","tag-bread-crumbs","tag-butter","tag-cheddar","tag-cheddar-bacon-mac","tag-cheese","tag-cheese-blend","tag-chicken","tag-chili","tag-chilies","tag-chipotle","tag-chopped","tag-cook","tag-cooked","tag-cream","tag-crumbs","tag-cup","tag-cups","tag-drain","tag-drained","tag-dry","tag-dry-basil","tag-dry-basil-leaf","tag-dry-basil-leaves","tag-dry-thyme-leaf","tag-dry-thyme-leaves","tag-flour","tag-fold","tag-food-processor","tag-four-cheese-blend","tag-french","tag-french-bread","tag-french-bread-chunk","tag-french-bread-chunks","tag-fresh","tag-garlic","tag-grated","tag-green","tag-green-chili","tag-green-chilies","tag-green-onion","tag-green-onions","tag-half-half","tag-heat","tag-herb","tag-herb-bread-crumbs","tag-ingredient","tag-ingredients","tag-jack","tag-kathy-casey","tag-kathy-casey-food-studios","tag-komo","tag-komo-news","tag-komo-news-radio","tag-komo-radio","tag-mac-cheese","tag-macaroni","tag-macaroni-cheese","tag-milk","tag-minced","tag-minute","tag-minutes","tag-mixing-bowl","tag-mixing-bowls","tag-month","tag-months","tag-mozzarella","tag-mushroom","tag-mushrooms","tag-news","tag-news-radio","tag-north","tag-northwest","tag-onion","tag-onions","tag-ounce","tag-ounces","tag-oven","tag-pacific","tag-pacific-northwest","tag-packed","tag-parmesan","tag-parmesan-cheese","tag-parsley","tag-pasta","tag-penne-pasta","tag-pepper","tag-peppers","tag-pound","tag-pounds","tag-pulse","tag-radio","tag-recent","tag-recipe","tag-recipes","tag-red","tag-red-pepper","tag-red-peppers","tag-refrigerated","tag-roasted","tag-salsa","tag-salt","tag-sauce","tag-sausage","tag-sausages","tag-sauteed","tag-seattle","tag-shredded","tag-shredded-cheese","tag-sides","tag-smoked","tag-sour","tag-sour-cream","tag-stir","tag-stirred","tag-stirring","tag-tablespoon","tag-tablespoons","tag-teaspoon","tag-teaspoons","tag-thickened","tag-thyme","tag-thyme-leaves","tag-washington","tag-water","tag-west","tag-whisk","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%2Fmedia&parent=4433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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