Penne au Gratin Recipe

Name: Penne au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces penne pasta (2 1/4 cups); 1 1/2 teaspoons unsalted butter; 1 tablespoon virgin olive oil; 2 tablespoons all-purpose flour; 2 1/2 cups milk; 4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup); 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups); 1 1/2 tablespoons grated Parmesan cheese; 1/2 teaspoon paprika

Servings: persons

6 ounces penne pasta (2 1/4 cups)
1 1/2 teaspoons unsalted butter
1 tablespoon virgin olive oil
2 tablespoons all-purpose flour
2 1/2 cups milk
4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

1
Bring 2 1/2 quarts of water to a boil in a pot.
2
Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes.
3
(The pasta should be al dente, firm to the bite.)
4
Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
5
Heat the butter and oil in a saucepan, and add the flour.
6
Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch.
7
Bring the mixture to a boil, and boil it for 10 seconds.
8
Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes.
9
Set aside.
10
When ready to finish the gratin, preheat the oven to 400 degrees.
11
Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish.
12
Sprinkle the tomato on top of the pasta and sauce.
13
Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta.
14
Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top.
15
Serve immediately.
16
Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin.
17
Instead, place it under a hot broiler until golden brown on top.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces penne pasta (2 1/4 cups), 1 1/2 teaspoons unsalted butter, 1 tablespoon virgin olive oil, 2 tablespoons all-purpose flour, and more.

Yes, Penne au Gratin falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions