Cindy's Mac & Cheese

1 16 oz package penne rigate pasta
3/4 pound sharp cheddar cheese -- grated
1/2 pound Gruyere cheese -- grated
1/2 cup shredded Asiago or Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Heat oven to 350°. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water 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 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 , reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups 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 dish and top with remaining cheese.

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


NOTES : This is rich and good. I think it best prepared as a side dish. I can see it pared with ham and a great vegetable.