I always make this in a double batch, just because I want to be sure there are some leftovers! We don’t have it too often so when I do make it, I want to have it two days in a row. They hold up nicely in the fridge and make the perfect take to work lunch the next day. I always put the remaining pasta in two separate dishes so that my husband can take one too. I don’t want him stealing mine! Check out what they are saying about this recipe over at Group Recipes:
“Thanks for a great family filling dish. I can always use a dish that meets the needs of all sitting at the table. Great for leftovers, if there are any.”
Nobody ever walks away hungry from my table when I serve this up.
Ingredients
1 lb penne pasta
2 eggs, beaten
garlic
1/4 cup fresh parsley, minced
1 stick Land O’ Lakes butter
1 cup onions, chopped
1/3 cup celery, chopped
1 cup half and half or light cream
2cups medium Sargento sharp cheddar, divided
1/2 cup Sargento Swiss cheese, shredded
3/4 cup Velveeta
2 or 3 dashes Louisiana hot sauce
pinch white pepper
salt, pepper
Instructions
Cook penne in boiling water seasoned with garlic and salt. Do not overcook. Drain and place in well-greased casserole dish.
Cool slightly and add 2 beaten eggs and parsley. Mix well. Melt butter in saucepan and saute onions and celery until wilted.
Stir in cream and cook on medium heat until blended.
Slowly add cheeses (reserve one cup cheddar) while stirring constantly until melted. Season with salt, white pepper and hot sauce. Pour over penne and mix well.
Top with 1 cup grated cheddar. Bake at 350 for 35-45 minutes, until cheese is melted and barely starting to brown.
Once browning starts it will brown fast. Do not burn.
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Quick Tip: Add in more hot sauce to suit your heat preference.
Thanks again to Group Recipes for this authentic and delish recipe.
That was really messed up,it did not have enough sauce and kind of crunchy I would use more cream and see if that makes a difference.