So yummy, topped with lots and lots of cheese, this Penne Bake with Parsley, Garlic Cheese Sauce!
½ Packet Penne Pasta (cooked as directed)
1 tray of mixed mushrooms
½ packet bacon, cooked and chopped
4 tbsp Peppadew
Small diced red onion
2 garlic cloves, chopped
1 tbsp butter
3 cups cheese sauce
1½ cups mozzarella cheese
Parsley, Garlic Cheese Sauce
3 tbsp butter
2 cloves garlic
¼ tsp mustard
1 tsp sweet paprika
1 tsp salt
½ tsp black pepper
Grating of nutmeg
3 tbsp chopped parsley
2 tbsp flour
300 ml cream
½ cup parmesan cheese (packet kind)
2 cups cheddar cheese (grated)
Firstly, in a saucepan melt the butter, add the first 2 garlic cloves and stir for a few seconds.
Add the mushrooms and sauté until well coated (about 2 minutes).
Remove and add to the cooked penne.
Add the bacon, red onion and Peppadew and toss with 2 spoons to evenly distribute. Preheat oven to 180 °C .
In the same saucepan, you cooked mushrooms add the 3 tbsp butter, add the garlic, and all seasoning. Cook for a few seconds.
Add the parsley and cook 30 seconds.
In a jug add the flour and enough cream to form a smooth paste till the flour is mixed and there are no lumps.
Whisk into the butter mixture with the rest of the cream.
Add the parmesan cheese stirring continuously.
Remove from heat and stir in most of the cheddar cheese (reserving some for topping) until completely melted, returning to heat if necessary.
Pour sauce over pasta pushing pasta from the sides allowing the sauce to sink to the bottom.
Sprinkle mozzarella cheese and extra cheddar over.
Lower oven temperature to 160C and bake for 40 minutes.
Grilling last 10 minutes to crisp and brown.
Prepared, tried and tested Melanie Kramar