Three European Cheese Penne
This pasta dish, Three European Cheese Penne, offers a combination of American-French, Swiss and Italian cheeses melted together in a silky sauce, no cream.
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Servings: 2 people
Ingredients
- 4 ounes penne pasta whole grain
- 2 ounces butter
- 2 ounces all-purpose flour
- 2 cups skim milk
- 3 ounces Parmigiano Reggiano cheese grated
- 3 ounces Cave-aged Gruyere cheese grated
- 3 ounces Brie
- 1 tablespoon thyme
- salt and pepper
- nutmeg optional
Instructions
- Boil water and salt in a pot and cook the pasta according to the direction on the packaging. Drain.
- Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute, creating a roux.
- Slowly add milk and stir until you have a smooth sauce.
- Remove the rind from the Brie and cut into small cubes. Add all 3 cheeses to sauce (leave a little bit of the Gruyere behind to top the dish. Stir the sauce until the all cheese is melted.
- Add salt and pepper to taste and nutmeg if you like.
- Add 1 tablespoon of thyme and mix.
- Add penne pasta to sauce and divide over 2 oven-resistant dishes.
- Divide left-over gruyere over the top of the pasta and slide dishes under hot broiler until cheese has melted.
Nutrition
Calories: 885kcal | Carbohydrates: 38g | Protein: 49g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Sodium: 1536mg | Fiber: 1g | Sugar: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
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