Ingredients
-
1 lb penne rigate
-
2 tablespoons butter
-
2 tablespoons olive oil
-
3 ounces pancetta, chopped fine
-
4 tablespoons all-purpose flour
-
2 cups milk
-
1 1/4 cups asiago cheese, shredded
-
2 ounces gorgonzola, crumbled
-
1/4 cup sun-dried tomato packed in oil, chopped fine
-
1 teaspoon oregano
-
1/4 teaspoon pepper
-
1/2 cup garlic and cheese flavored croutons, crushed into crumbs
-
1 pinch oregano
-
1 tablespoon butter
-
1 shallot, chopped fine
-
1 1/4 cups gouda cheese, shredded
Instructions
- Cook the penne according to package directions, drain and set aside.
- Heat the olive oil and 2 tablespoons butter in a medium saucepan and add the pancetta and shallots.
- Sauté over medium heat for almost 10 minutes or until the pancetta starts to get browned.
- Sprinkle the 4 tablespoons flour over the pancetta mixture and cook for about 1 minute, stirring constantly.
- Slowly add the milk to the saucepan; let this come to a boil, stirring occasionally.
- When it comes to a boil, reduce the heat and add the 3 cheeses.
- Stir until smooth and completely melted.
- Add the sun dried tomatoes, 1 teaspoons oregano, and the pepper, and stir.
- Add the penne to the saucepan and completely coat.
- Pour the penne mixture into a rectangle baking dish (I use a 13x9-inch dish).
- Sprinkle the crushed crouton crumbs,the pinch oregano, and the 1 tablespoons butter in small pieces, on top.
- Bake at 350°F for 45-60 minutes, or until heated through and slightly browned on top. Enjoy!