Ingredients with Measurements:
- 1 pound Tometta Monte Ciuc cheese, grated
- 1 pound penne pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, and nutmeg. Continue to whisk until the sauce thickens, about 5-7 minutes.
5. Add the grated Tometta Monte Ciuc cheese to the sauce and stir until melted and smooth.
6. Combine the cooked pasta with the cheese sauce and mix well.
7. Pour the pasta mixture into a 9x13 inch baking dish. Sprinkle the breadcrumbs and grated Parmesan cheese over the top.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
10. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 680mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- Tometta Monte Ciuc cheese can be substituted with any other semi-soft cheese, such as Fontina or Gruyere.
- Penne pasta can be substituted with any other short pasta shape, such as rigatoni or ziti.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add cooked bacon or pancetta to the pasta mixture for a smoky flavor.
- Add cooked chicken or shrimp to the pasta mixture for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers to the pasta mixture for a pop of color and flavor.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the casserole before serving.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Garlic bread, roasted Brussels sprouts, or sautéed spinach.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk until desired consistency is reached. If the casserole is too dry, add more cheese sauce or milk before baking.
Food safety advice:
Be sure to cook the pasta until al dente to prevent the casserole from becoming mushy.
Food history:
Tometta Monte Ciuc is a semi-soft cheese from the Italian region of Lombardy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, cheesy, nutty.
Serving suggestions:
Serve hot and bubbly straight from the oven.
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Region: Romanian