Ingredients Jump to Instructions ↓

  1. 7 oz uncooked penne pasta (rounded 2 cups)

  2. 1/4 cup butter or margarine

  3. 1/4 cup all-purpose flour

  4. 1/2 teaspoon seasoned salt

  5. 1/2 teaspoon ground mustard

  6. 1/4 teaspoon pepper

  7. 1/4 teaspoon Worcestershire sauce

  8. 2 cups milk

  9. 2 cups shredded sharp Cheddar cheese (8 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Cook and drain pasta as directed on package.

  2. While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.

  3. Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz ramekins/gratin dishes or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).

  4. Bake uncovered 20 to 25 minutes or until bubbly.

  5. We've taken a comfort food classic and given it two taste twists. For over-the-top ooey-gooey goodness, sink your teeth into the Three-Cheese version; for zip and crunch, try the Mex Mac and Cheese. Thinking outside the box never tasted so good.

  6. Replace 1 cup of the Cheddar with 3 oz cream cheese, cubed, and 4 oz shredded Gruyère cheese. Sprinkle 1 tablespoon shredded Parmesan cheese and 1/4 teaspoon chopped Italian parsley over the top of each ramekin.

  7. Substitute 8 oz cubed process cheese spread with jalapeño peppers for the sharp Cheddar cheese. Stir in 1/4 cup salsa, and top with 1/2 cup corn chips, crushed.

  8. Four (4 1/2-inch) foil pie pans can be substituted for the ramekins, gratin dishes or custard cups.

  9. High Altitude (3500-6500 ft)

  10. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  11. Calories 630 (Calories from Fat 310),


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