Penne and Cheese Gratin: A Heartwarming Classic

My grandmother, Nonna Emilia, had a way of turning simple ingredients into culinary masterpieces. I remember, as a child, the aroma of her cheese sauce, creamy and comforting, wafting through her small kitchen. She’d always make a similar baked penne pasta dish for our family gatherings. This Penne and Cheese Gratin recipe brings back those cozy memories with every bite – the cheesy, bubbly top, the tender pasta, and the perfectly cooked broccoli. It’s pure comfort food, Nonna Emilia-style.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

• 2 ½ cups uncooked penne pasta
• 2 cups frozen broccoli florets
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Salt (to taste, approximately ½ teaspoon)
• 1 ¼ cups half-and-half
• 1 cup shredded havarti cheese
• 1 cup shredded colby cheese
• ½ cup shredded fresh parmesan cheese

Topping:

• 1 tablespoon melted butter
• 3 tablespoons Italian style breadcrumbs

Equipment Needed

• Large pot
• Saucepan
• Whisk
• 8-inch square casserole dish
• Mixing bowl

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure your oven rack is in the middle position for even baking.
2. Cook the penne pasta according to the package directions. During the last 3 minutes of the pasta’s cooking time, add the frozen broccoli florets to the pot. This ensures the broccoli is tender-crisp, not mushy.
3. Once the pasta and broccoli are cooked, drain them thoroughly using a colander. Removing all excess water is crucial for a creamy, not watery, gratin.
4. While the pasta is cooking, prepare the cheese sauce. In a saucepan, melt 1 tablespoon of butter over medium heat.
5. Add 1 tablespoon of all-purpose flour to the melted butter and salt to taste (about ½ teaspoon). Whisk continuously to create a smooth roux. The roux is the base of the sauce, so ensure it’s well combined and there are no lumps.
6. Cook the roux, stirring constantly, for about 1 minute. This helps to cook out the raw flour taste. Be careful not to brown the roux too much, or it will affect the color and flavor of the sauce.
7. Slowly add the half-and-half to the roux, stirring constantly with a whisk. Adding it gradually and whisking vigorously prevents lumps from forming.
8. Continue to cook and stir the mixture until it boils and thickens. This usually takes about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon. Remove the saucepan from the heat.
9. Add the shredded havarti cheese, shredded colby cheese, and shredded fresh parmesan cheese to the hot sauce. Stir until all the cheese is completely melted and the sauce is smooth and creamy. The residual heat from the sauce should be enough to melt the cheese.
10. Add the cooked penne pasta and broccoli florets to the cheese sauce. Stir gently but thoroughly to ensure the pasta and broccoli are evenly coated with the cheese sauce.
11. Spoon the pasta and cheese sauce mixture into an ungreased 8-inch square casserole dish. Spread it evenly to ensure consistent baking.
12. Prepare the topping. In a small bowl, mix together 1 tablespoon of melted butter and 3 tablespoons of Italian-style breadcrumbs. Toss well to coat the breadcrumbs evenly with the butter.
13. Sprinkle the breadcrumb topping evenly over the casserole. This topping will create a golden brown, crispy crust.
14. Bake the Penne and Cheese Gratin in the preheated oven for 20-30 minutes, or until it is bubbly and golden brown on top. The cheese should be melted and slightly browned, and the breadcrumb topping should be crispy.
15. Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the cheese sauce to set slightly, making it easier to serve.

Expert Tips & Tricks

• Cheese Selection: Feel free to experiment with different cheeses! Gruyere, cheddar, or even a smoky gouda would be delicious additions or substitutions. Just be sure to use cheeses that melt well.
• Broccoli Alternative: If broccoli isn’t your favorite, try using cauliflower, peas, or even some sauteed mushrooms.
• Make-Ahead Option: You can assemble the gratin ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Breadcrumb Boost: For an extra layer of flavor, try toasting the breadcrumbs in a dry skillet before mixing them with the melted butter.
• Preventing a Dry Gratin: If your gratin starts to brown too quickly in the oven, cover it loosely with aluminum foil for the remaining baking time.
• Roux Troubleshooting: If your roux gets lumpy, don’t panic! Simply whisk vigorously or use an immersion blender to smooth it out.

Serving & Storage Suggestions

Serve the Penne and Cheese Gratin warm as a comforting main dish. It pairs perfectly with a simple side salad or some crusty bread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, or microwave in short intervals, stirring occasionally, until heated. While freezing is possible, the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	594.3 kcal	N/A
Calories from Fat	260 g	44%
Total Fat	29 g	44%
Saturated Fat	17.2 g	86%
Cholesterol	81.1 mg	27%
Sodium	488.7 mg	20%
Total Carbohydrate	65 g	21%
Dietary Fiber	9.8 g	39%
Sugars	1.7 g	6%
Protein	21.7 g	43%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta and gluten-free breadcrumbs to make this gratin gluten-free.
• Spicy Kick: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
• Vegetable Medley: Incorporate other vegetables like bell peppers, zucchini, or spinach for added nutrients and flavor.
• Protein Boost: Add cooked chicken, sausage, or bacon to the gratin for a heartier meal.
• Creamier Sauce: Substitute heavy cream for the half-and-half for a richer, more decadent sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly grated cheese melts more smoothly and evenly. Pre-shredded cheeses often contain cellulose, which can prevent them from melting properly.

Q: Can I freeze this Penne and Cheese Gratin?
A: Yes, you can freeze it, but the texture of the sauce may change slightly upon thawing. For best results, freeze individual portions in airtight containers.

Q: How do I prevent the pasta from becoming mushy?
A: Be careful not to overcook the pasta in the first step. Cook it al dente, as it will continue to cook in the oven.

Q: Can I use different types of milk in the cheese sauce?
A: Yes, you can substitute whole milk or even a plant-based milk alternative like almond milk or soy milk, but the sauce may not be as rich and creamy.

Q: How do I know when the gratin is done?
A: The gratin is done when it is bubbly around the edges, the cheese is melted and slightly browned, and the breadcrumb topping is golden brown and crispy.

Final Thoughts

This Penne and Cheese Gratin is more than just a recipe; it’s a hug in a dish, a reminder of simple pleasures, and a connection to cherished memories. I encourage you to try this recipe, make it your own, and share it with the people you love. Don’t be afraid to experiment with different cheeses and vegetables to create your unique version. Serve it with a glass of your favorite red wine for a truly unforgettable meal. Let me know how it turns out!