Food > Recipe Directory > Courses/Meal Type > Main Course > Penne and Cheese With Corn
Penne and Cheese With Corn Recipe
Penne and Cheese With Corn
Ingredients
- 1/2 lb (250 g) penne pasta 625 mL about 2 1/2 cups
- 3 tbsp (45 mL) butter
- 1 onion, chopped
- 1 tsp (5 mL) curry powder
- 1/4 cup (50 mL) all-purpose flour
- 3 cups (750 mL) milk
- 1-1/2 cups (375 mL) corn kernels (canned) or frozen, thawed
- 2 tbsp (30 mL) chopped fresh jalapeño peppers
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 cups (500 mL) grated Cheddar cheese
- Topping:
- 1 cup (250 mL) fresh bread crumbs
- 1/4 cup (50 mL) grated Parmesan cheese
- 2 tbsp (30 mL) butter, melted
Preparation
Preheat oven to 350F (180C). Cook penne in a large pan of boiling salted water until tender. Drain well.
Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally for 3 minutes until softened. Add curry powder and cook 30 seconds. Add flour and cook, stirring for 3 minutes. Gradually whisk in milk. Bring sauce to a boil, reduce heat and simmer, stirring occasionally for 5 minutes (sauce will be thin). Remove from heat. Stir in corn, jalapeño peppers, salt, pepper, penne and cheese.
Spoon mixture into a lightly greased 8-cup (2 L) baking dish. In a small bowl, combine bread crumbs, Parmesan and butter. Sprinkle over penne. Bake 30 to 35 minutes or until golden and bubbling.
Makes 8 servings.
More Information
Tip: You can substitute an Indian curry paste for the curry powder.
- Serving(s)
- 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 402 |
| Protein | 17 g |
| Fat (total) | 20 g |
| Carbohydrate | 39 g |
| Fibre | 2 g |
| Sodium | 745 mg |
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