Penne Pasta with Smoked Gouda

Penne Pasta with Smoked Gouda


4 tablespoons butter (divided)
½ cup chopped onion
2 tablespoons flour
1 teaspoon dry mustard
3 cups whole milk (do not use low-fat)
1 cup chicken broth
16 ounces (4 cups) shredded cheddar cheese
8 ounces smoked gouda cheese, rind removed and shredded (about 2 cups)
1 box (16 ounces) mini penne pasta, cooked according to package directions
2 cans (4 ounces each) chopped green chiles, drained
1½ cups panko bread crumbs


In large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add onion; cook stirring frequently until softened, about 2 to 3 minutes. Stir in flour and dry mustard until blended. Gradually whisk in milk and broth. Cook over medium heat stirring frequently until sauce thickens, about 5 minutes. Remove from heat; gradually stir in cheeses until melted. Stir in cooked pasta and green chiles. Place in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Place remaining 2 tablespoons butter in 4-cup glass measure; microwave (high) for 30 seconds or until melted. Stir in panko. Sprinkle crumb mixture over pasta. Bake in 375ºF. oven until hot and bubbly, about 25 to 30 minutes. 

Serving Size: Per Serving

Per Serving
Calories: 562
Cholesterol: 92 mg
Fat: 30 g
Sodium: 747 mg
Carbohydrates: 47 g
Protein: 27 g
Fiber: 2 g