I found this recipe in "Family Circle", Oct. 09. It looked so yummy and user friendly that I thought I might be able to pull it off. Hmmmm, so good!!
1 box (1 pound) penne rigate
3/4 pound sharp cheddar cheese, shredded
1/2 pound Guryere cheese, shredded
1/2 cup shredded Asiago or Parmesan cheese
3 T unsalted butter
3 T all-purpose flour
2 cups milk
1/2 t onion powder
1/2 t salt
1/8 t cayenne pepper
Heat over to 350 degrees. Coat a 2-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boil.
Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together the cheddar, Gruyere and Asiago. Set aside.
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.
In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.
Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.