Ingredients:
1 lb penne pasta, cooked until al dente and drained and rinsed
1 (12 ounce) cans evaporated milk
12 ounces water
1/4 cup butter
1/4 cup flour
2 cups cheddar cheese or 2 cups muenster cheese, shredded
salt and pepper
3 tablespoons butter
1 small onions, chopped medium fine
2 garlic cloves, minced
1 large zucchini, cut into 1 inch dice ( optional peeling)
1 cup corn kernels ( fresh, frozen or canned)
1 red bell peppers, cut into 1 inch dice
Directions:
To make the cheese sauce: Pour the evaporated milk into a bowl.
Fill the empty can with water and pour that into the bowl as well.
Mix and set aside.
Melt the butter in a medium saucepan over medium heat.
When melted, add the flour and start stirring.
A whisk is the best utensil to use here.
When all the flour has been absorbed by the butter, add the milk and water mixture, and keep whisking.
After about 2 minutes (maybe 3) the sauce will start to thicken.
Keep whisking, making sure that there aren’t any lumps.
Lumps are not fun to eat.
When the sauce has thickened, take it off the flame.
Add the shredded cheese and keep whisking until it’s melted completely.
Add salt and pepper to taste, set aside.
To make the vegetable sauce: Melt the butter in a medium saucepan.
Add the onion and saute until golden.
Add the garlic, zucchini, corn kernels and red pepper.
Saute, stirring every minute or so, until the vegetables have softened.
Putting the whole thing together: Mix the pasta with the sauteed vegetables.
Add the cheese sauce and mix it all together, so everything is distributed evenly.
Pour into a greased baking dish large enough to hold everything.
Don’t worry if your dish is too large, this makes for more surface area which makes for a more crunchy top for everyone to fight over.
Bake in a preheated 350 degree F oven for 45-50 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.