Ingredients:
3 tablespoons butter or 3 tablespoons margarine
1/3 cup flour
2 cups milk ( I’ve found skim milk works fine)
1 1/4 cups vegetable broth or 1 1/4 cups chicken broth
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 (28 ounce) cans diced tomatoes, drained
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
2/3 cup grated parmesan cheese
4 chopped green onions
salt and pepper
1 lb dry penne pasta, cooked according to package directions and drained
Directions:
Melt butter/margarine over medium-low heat in large saucepan.
Add flour, whisking for one minute.
Reduce heat and cook 3 minutes.
Whisk in broth, milk, dry mustard and worcestershire sauce until smooth.
Increase heat to medium.
Stir in tomatoes, salt and pepper and cook 5 minutes.
Remove from heat.
Mix the 3 cups of cheese together in separate bowl.
Add 2 cups of cheese mixture, green onions and pasta to saucepan.
Mix well.
Place pasta/cheese mixture in baking dish (I think 13 x 9– been awhile since I made this) and sprinkle with remaining one cup of cheese mixture.
Bake at 350 for about 20 minutes.
Broil for a minute or two to melt the cheese on top if desired.
Servings: 10
Time preparation: 30 min.
Time total: 60 min.