Penne Mac & Cheese

Penne Mac & Cheese

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 419.2
  • Total Fat: 22.2 g
  • Cholesterol: 68.2 mg
  • Sodium: 437.5 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 21.6 g

View full nutritional breakdown of Penne Mac & Cheese calories by ingredient
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Number of Servings: 12


    1 box/pound penne rigate
    3/4 pound sharp cheddar cheese, shredded
    1/2 pound Gruyere cheese, shredded
    1/2 cup shredded Asiago or Parmesan cheese
    3 Tbs unsalted butter
    3 Tbs all-purpose flour
    2 cups milk
    1/2 tsp onion powder
    1/2 tsp salt
    1/8 tsp cayenne pepper


1. Heat oven to 350 F. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

2. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together the cheddar, Gruyere and Asiago. Set aside.

3. Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture.

4. In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generouscup of the cheese. Spoon remaining penne into dish and tip with remiaining cheese.

5. Bake at 350 F for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ANNE_SP.

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Member Ratings For This Recipe

  • Very Good
    This was my first attempt at hand-made mac and cheese, and this recipe is pretty darn delicious. The gruyere is an interesting choice; idk if I'd buy it every week (it's pretty expensive), but it jived nicely with the cheddar and parm. I halved the recipe for my bf and I, and it turned out great! - 12/12/11

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