A delightful twist on the classic macaroni and cheese, featuring a blend of three cheeses for a rich and creamy experience.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated before baking for even cooking.
Cook the penne in a large pot of salted boiling water until al dente, then drain.
Do not overcook the pasta as it will continue to cook in the oven.
In a medium saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
Cook the roux until it is lightly golden to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens.
Use warm milk to prevent lumps in the sauce.
Stir in the onion powder, salt, and black pepper, then remove from heat.
Taste the sauce and adjust the seasoning as needed.
Mix in half of the cheddar, gouda, and parmesan cheeses until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked penne with the cheese sauce in a large mixing bowl.
Mix gently to avoid breaking the pasta.
Transfer half of the mixture to a greased baking dish, sprinkle with some of the remaining cheese, then add the rest of the pasta mixture and top with the remaining cheese.
Layering the cheese ensures a gooey texture throughout.
Bake in the preheated oven for 20 minutes, then broil for 3 minutes until the top is golden brown.
Keep an eye on the dish while broiling to prevent burning.
Let cool slightly before serving.
Allowing the dish to cool helps the sauce set for easier serving.
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