1 box (one pound) penne rigate
3/4 lb sharp cheddar cheese, shredded
1/2 lb Gruyere cheese, shredded
1/2 cup shredded Asiago or Parmesan cheese
3 TBS unsalted butter
3 TBS 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 cooking spray. Bring a large pot of water to boiling.
Once water boils, add penne. Cook 6 minutes and drain. In a large bowl, toss together all three cheeses, 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 pepper. Bring to boil over medium-high heat. Reduce heat and simmer three minutes. Remove from heat; whisk in 2 1/2 cups cheese mixture.
In pasta pot, stir together the pasta and cheese sauce. Pour half into prepared dish. Sprinkle with one cup of cheese. Spoon remaining penne into dish and top with remaining cheese.
Bake at 350* for 20 minutes. Increase oven temp to a broil and cook three minutes until top is lightly browned. Cool slightly before serving.
[the combination of the three cheeses makes this mac and cheese recipe extra rich]
