Delicious! Three Cheese And Herb Penne

by Vera Fourie

Three Cheese And Herb Penne

Try this mouthwatering pasta dish Recipes Delicious! Three Cheese And Herb Penne European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


500ml Grated Cheddar Cheese
250ml Grated Mozzarella Cheese
60ml Grated Parmesan Cheese
1 Packet Penne Pasta
45ml Butter
3 x Gloves Minced Garlic
60ml Flour
5ml Mustard Powder
1ml grated nutmeg
750ml Milk
15 to 30ml minced fresh herbs
2.5ml Salt
Pinch Pepper


  1. Cook pasta and drain well. Transfer into dish and set aside.
  2. Melt the butter in a saucepan, add garlic and cook for one minute.
  3. Turn the heat down, stir in the flour, mustard powder and nutmeg.
  4. Slowly whisk in the milk, making sure there is no lumps. Cook while stirring constantly so that no lumps form and mixture makes bubbles.
  5. Remove from heat. Mix your cheeses and keep one cup separate for the topping.
  6. Mix the other cheeses into the white sauce, together with the minced herbs, salt and pepper and mix well.
  7. Pour over the pasta, stir slightly with a fork so that the sauce mixes well between the pasta.
  8. Sprinkle the cheese on top and grill dish until cheese is brown and bubbly.


•    You can mix cheese and breadcrumbs together to use as a topping.
•    Any sharp cheese of your choice may be replaced with cheddar from the recipe. You can really use cheeses that you like.
•    Fresh herbs are better to use, but if you can’t get and you use dried herbs, use less because dried herbs are more concentrated than fresh herbs.
•    Make sure that the water is boiled before you add the pasta to the pot, otherwise the pasta will stick to the bottom of the pot.
•    Be careful not to burn when you pour the boiling water from the pasta – water can splash, so rather use a colander which is safer.
•    If your pasta stood too long and is sticking together, pour warm water over it, spoon water through thoroughly to loosen the pasta, drain the water and use.

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