A longtime family favorite—and frequent birthday dinner request.
(source unknown)
1 lb penne
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 stick butter
1/2 cup flour
1 lb gruyere cheese, shredded
1 teaspoon dry mustard
1-2 teaspoons salt, to taste
1/2 teaspoon white pepper
breadcrumbs for topping (zap white sandwich bread in cuisinart)
2 tablespoons butter for topping
more shredded cheese, optional
Start boiling water for penne; cook pasta until quite al dente and set aside.
Next, combine milk and chicken broth in saucepan. Cook on medium until hot, but not boiling. Melt stick of butter in large dutch oven over low heat. Add flour and whisk until it bubbles; cook another minute, then slowly add heated milk/chicken broth. Keep whisking until slightly thickened.
Remove from heat, mix in dry mustard/salt/pepper, then gradually add cheese and stir until smooth. Add cooked pasta and combine well. Spread mixture into two shallow baking pans. Sprinkle with breadcrumbs (and cheese, if using), then dot the top with small bits of butter.* Bake in preheated 375 degree oven for 35 to 40 minutes, or until bubbly/golden brown on top.
*Stick one in the fridge for dinner later this week, and one in the freezer for another time. Serve with a green veggie on the side.
Can also make with sharp cheddar cheese and 5 cups milk—a little bit richer, just as delicious.
I made this tonight- ABSOLUTELY DELICIOUS!! I've never used real bread on the top and it really made a huge difference. The only thing that I changed was using half gruyere, half cheddar (mostly because of cost) and I used 2 cups of 1% milk, 1.5 cups of turkey stock, and 1.5 cups of heavy cream. Awesome, awesome awesome! My husband and I both ate way too much. Thanks so much for sharing this recipe! Can't wait to try out your other ones!
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