Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 3 Tbsp. vegetable oil, divided use
• 1 lb. penne pasta (or less)
• 1 re bell pepper, seeded, diced
• 1 green bello pepper, seeded, diced
• 1 or 2 bunches green onions, trimmed and diced with some of the green left on
• 4 cups milk
• 1/2 stick butter, preferably unsalted
• 6 Tbsp. all-purpose flour
• 1 tsp. paprika
• 1/4 tsp. ground red pepper (cayenne), optional
• Salt and ground black pepper to taste
• 6 oz. Each grated Monterey Jack, Swiss (or Jarisberg) and mozzarella cheese
• 1 Tbsp. chopped parsley

Directions

1. Bring a large pot of salted water to a boil with 1 Tbsp. of the vegetable oil. Add pasta, stir and return water to boil. Cook until al dente (just tender), about 10 minutes. Drain and place in a large bowl to cool. Stir occasionally to keep pasta from sticking together.
2. Heat remaining oil in a skillet over low heat. Add peppers and cook, stirring, about 10 minutes until just tender. Add green onions and stir for a minute or so. using a slotted spoon, remove to bowl with penne. Combine and set aside.
3. Heat oven to 350 degrees. Lightly oil or butter 1 9 × 13 × 2 inch baking dish.
4. Scald milk in a saucepan; set aside.
5. Melt butter in a separate saucepan over low heat. Add flour, paprika, and ground red pepper, if using; whisk over medium-low heat for 5 minutes. Do not let flour burn. Remove from heat.
6. Whisking constantly, slowly add hot milk to flour mixture. Cook over low-to-medium heat, whisking or stirring constantly, until slightly thick, about 5 minutes. It should coat back of a spoon, and a finger run through it should leave a trail. Season with salt and ground black pepper.
7. Combine cheeses; reserve 1 cup. Stir cheese into hot sauce. Toss sauce with penne; spread evenly into baking dish. Sprinkle top with reserved cheese and a sprinkling of paprika. Bake until bubbly and golden, 25 to 30 minutes. Serve immediately, sprinkled with parsley.

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