Macaroni And Cheese, Rich And Creamy - cooking recipe

Ingredients

1 (16 ounce) box penne rigate
3/4 lb sharp cheddar cheese, shredded
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded (or Parmesan)
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

Preparation

Preheat oven to 350 degrees Fahrenheit.
Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
Bring a large pot of lightly salted water to boiling; add penne.
Cook penne for 6 minutes; drain.
In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
In a pasta pot, stir together the cooked penne and the cheese sauce.
Pour half of mixture into the prepared baking dish.
Sprinkle with a generous cup of the cheese.
Spoon in the remaining penne and top with the remaining cheese sauce.
Bake for 20 minutes.
Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
Cool slightly before serving.