Mac and Cheese

(Courtesy of Family Circle)

Ingredients:
1 lb. penne rigate
3/4 lb. sharp cheddar cheese, shredded
1/2 lb. Gruyere cheese, shredded
1/2 c. shredded Asiago or Parmesan cheese
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 c. milk
1/2 tsp. onion powder
1/2 tsp. salt
1/8 tsp. cayenne pepper

Directions:
Heat oven to 350 degrees.  Coat a 2 qt. broiler-safe oval baking dish with nonstick cooking spray.  Bring a large pot of lightly salted butter to boiling.

Once water boils, add penne.  Cook 6 minutes, then drain.  In a large bowl, toss together the cheddar, Gruyere and Asiago.  Set aside.  

Meanwhile, melt butter in a medium-size saucepan over medium heat.  Whisk in flour until smooth and slightly bubbly.  In a thin stream, whisk in milk.  Stir in onion powder, salt and cayenne.  Bring to a boil over medium-high heat.  Reduce heat and simmer 3 minutes.  Remove from heat; whisk in 2 1/2 c. of the cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce.  Pour half into prepared baking dish.  Sprinkle with a generous cup of the cheese.  Spoon remaining penne into the dish and top with the remaining cheese.

Bake at 350 degrees for 20 minutes.  Increase oven temperature to broil and cook 3 minutes, until top is lightly browned.  Cool slightly before serving.

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