Italian | Penne al Forno
Posted on June 19, 2012
I was in the mood for macaroni and cheese, so I made this. I am a bit of a nerd and when I make this dish I like to say out loud: butter + flour = roux + milk = Bechamel + crème fraîche = cream sauce + cheese = sauce Mornay. You can top with Parmesan cheese, bread crumbs, or add bacon or pancetta. Lots of combinations possible, this recipe is just a starting point.
Yield: 6 to 8 servings
Ingredients
2 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk
1 cup crème fraîche
1 1/4 cups Gruyere cheese, shredded
kosher salt, to taste
white pepper, to taste
freshly grated nutmeg, to taste
8 ounces penne, cooked al dente
Method
Preheat oven to 425 degrees F.
ROUX
Melt the butter in a heavy saucepan. Stir in the flour and cook over low heat until raw flour taste and smell is gone, about 3 minutes.
BECHAMEL SAUCE
Add the milk, whisking constantly, and continue whisking until the sauce comes to a boil. Reduce the heat and simmer for 10 minutes, or until slightly thickened, stirring occasionally. Test with wooden spoon, should hold line.
CREAM SAUCE
Take saucepan off the heat and whisk in the crème fraîche.
SAUCE MORNAY
Add Gruyere cheese. Season with salt, pepper, and nutmeg to taste.
PENNE AL FORNO
Drain the pasta and transfer to a large baking dish. Add sauce Mornay and mix. Sprinkle top with Parmesan or bread crumbs, if using. Bake in oven for 15 minutes or until top is lightly toasted. Let stand 10 minutes before serving.
(Adapted from various cooking classes.)