Three-Cheese Herb Bake
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Coarsely shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Penne||16 Ounce, cooked and drained (A Type Of Pasta)|
|Garlic clove||2 Small, minced|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Chopped fresh herbs||2 Tablespoon (Can Use Dill, Parsley, Oregano, Basil)|
Place the cheeses in a bowl and toss to combine.
Spread the penne in a greased 9x13 inch baking dish.
Melt the butter in a saucepan over medium heat.
Add the garlic; cook for 1 minute.
Whisk in the flour, mustard and nutmeg.
Add the milk gradually, whisking constantly to eliminate lumps.
Bring to the boiling point.
Reduce heat and simmer for 1 minute.
Remove from heat.
Add all but 3/4 cup of the tossed cheeses to the milk mixture a handful at a time, stirring to blend.
Stir in the chopped herbs, salt and pepper.
Toss the milk mixture with the penne.
Sprinkle with the reserved cheese mixture.
Broil the dish for about 1 minute or until cheese bubbles.