Penne au Gratin

This recipe was inspired by Jacques Pepin's gratin from Essential Pepin.  I had a big hunk of cheddar cheese in my fridge as a reward for participating in a flavored milk sensory test at school and thought this dish to be the perfect vehicle. The celery leaves add a nice freshness to the dish.

This penne au gratin is essentially a gourmet mac 'n cheese.  

Nutrition Highlight: Whole Wheat Pasta

 Since the flour for whole wheat pasta still contains the bran and germ, whole wheat pasta contains a good amount of fiber.  Fiber is great for cleansing your colon, preventing diabetes, and lowering cholesterol.  Whole wheat pasta is also higher in B vitamins and iron in comparison to white pasta.

Cooking Tip

Save your pasta water.

Pasta loses some nutrients when it cooks.  According to Livestrong.com, it can lose up to 36% of its riboflavin and 25% of iron.  So rather than having those nutrients go down the drain, you can save the pasta water.  I like to drain pasta right into recycled 1 gallon ice cream containers. 

Uses for pasta water: cooking grains (just don't salt at the end), making soup, or watering your plants.

Penne au Gratin
Printable Recipe

This tasty dish goes well with a green salad and a clementine.  A gratin (gra-tuh with a nasal finish) refers to a dish tradtionally topped by seasoned breadcrumbs and cheese.  This dish is only topped off with cheese, so I call it a "modern gratin."

3 ounces whole wheat penne pasta (heaping 1c)
1 1/2 T virgin olive oil

1 T white whole wheat flour
1 1/4 cups milk
2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
1 1/2 T grated Parmesan cheese
1/2 tsp paprika
celery leaves or parsley for garnish

• Bring a quart of water to a boil in a pot. Add the penne and boil the pasta over medium heat, uncovered, for about 8 minutes. Drain the penne in a colander in the sink. 

• Heat the oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds to eliminate the flour's raw taste. Add the milk and stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil for 10 seconds. Add the cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.

• When ready to finish the gratin, preheat the oven to 400º.

• Mix the pasta with the cheddar sauce, and transfer the mixture to a 3-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small cup, and sprinkle the mixture on the pasta. Bake in a 400º oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately sprinkled with parsley or celery leaves. Serves 3.

• Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top for 3 minutes.