Owned by our farm families in New York & New England — Since 1919
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16 ounces dry penne, large elbows or shells
8 tablespoons (1 stick) Cabot Salted Butter
1/2 cup King Arthur Unbleached All-Purpose Flour
4 cups hot whole, skim milk or reduced fat
1 pound Cabot Extra Sharp Cheddar, grated (about 2 cups)
2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
2 tablespoons chopped fresh dill or 1/2 teaspoon dried dill weed
1 cup crumbled Cheddar Cornbread or Panko breadcrumbs
1. In large pot of boiling salted water, cook pasta until almost tender (al dente). Drain well, transfer to large bowl and set aside.
2. Preheat oven to 375ºF. Lightly grease 9-by-13-inch baking dish and set aside.
3. Melt butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer.
4. Gradually whisk in milk and continue stirring until sauce is thickened.
5. Add cheese, stirring until melted and blended.
6. Reduce heat to low. Add basil and dill and cook, stirring, for 3 to 4 minutes longer.
7. Remove sauce from heat. Add about half of sauce to reserved pasta, mixing well. Add remaining sauce and mix again.
8. Spread mixture in baking dish. Top with cornbread or panko crumbs. Bake for 20 to 25 minutes or until hot and bubbly.
Recipe courtesy of Jimmy Kennedy.