Ingredients:
- 16 oz Penne Pasta
- 8 oz Extra Sharp White Cheddar, grated
- 1 ½ cup Milk
- 2 Tbsp + 2 tsp of All Purpose Flour
- 2 Tbsp Unsalted Butter
- 4 oz Monterey Jack Cheese, grated
- ¼ tsp Kosher Salt
- ¼ tsp Chili Powder
- 1 pinch Garlic Powder
Instructions:
1. Preheat your Magnifique Claypot Oven to Pasta Mode, and your home oven to 350˚F.
2. Pour in about 1 ½ quarts of water and the Penne Pasta into the Claypot and let it cook until al dente, about 10 minutes.
3. Once cooked, drain and run under cold water to stop the cooking process, set aside.
4. Change the cooking mode on the claypot oven to Sear/Sauté Low and add butter to melt.
5. Once melted, whisk in the flour and continue to whisk the roux for about two minutes. Add in the milk slowly while whisking to make a bechamel and let it thicken, about 10 minutes.
6. Turn the Claypot Oven off, and remove the Claypot from the Base. Set on trivet or oven mat.
7. Set aside a bit of cheese for the topping during the bake
8. Add your white cheddar, monterey jack cheese, salt, chili powder, and a pinch of garlic powder into the Claypot. Stir until the cheese has been melted and the ingredients are all incorporated.
9. Add in the pasta slowly, making sure to coat every single piece, then top with cheese and a little bit of chili powder.
10. Bake it uncovered for 20 minutes in the 350˚F oven, and then let it sit for about 5 minutes after cooking. Bring your Claypot directly to the table (set on a trivet or oven mat) and enjoy!
