Ingredients:
- 1 lb (0.5 kg) penne pasta;
- 2 hard boil eggs;
- 1 cup (240 ml) fat-free half and half;
- 1/2 cup garlic bread crumb;
- 1 cup Jarlsburg cheese cut into 1/2” (1 cm) cubes;
- 1 cup Australian cheddar cheese cut in 1/2” (1 cm) cubes;
- 1/4 cup of finely grated Parmigiano-Reggiano cheese.
Recipe:
Serving for 6
- Place eggs in cold water in a soup pot;
- Heat up water with a pasta linear;
- Add penne pasta when water comes to a boil;
- Cook them under al dente (about 20 minutes) and drain;
- Take out eggs when become hard boiled;
- Place in ice water for easy peeling;
- Grease the bottom of a deep baking pan;
- Layer the cooked pasta;
- Add half and half in a sauce pan;
- When half and half gets hot, melt Jarlsburg and Australian cheddar cheeses;
- Stir to make sure not to burn the cheeses;
- Add chop up hard boil eggs;
- Pour cheese mix on pasta and top with bread crumb;
- Put in an 375˚F (180˚C) pre-heated oven for 20 minutes;
- Springle Parmigiano-Reggiano cheese on top and put it in the broiler for 2 minutes, keep an eye on it to avoid burning;
- It will form a crest and serve hot.