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| 8 x ca. 30 g | Penne; cooked al dente |
| 2 Esslöffel | butter unsalted |
| 1 mittel | onion finely chopped |
| 1 Teelöffel | white pepper freshly ground |
| 1 | Recipe cheese sauce |
| 2 x ca. 30 g | Fresh bread crumbs; (about 1 cup) |
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1. Drain the pasta and transfer to a large baking dish. Toss with 1 tablespoon of the butter. 2. Heat the remaining butter in a skillet and sauté the onion until slightly softened, about 2 minutes. 3. Mix the onion, pepper, and Cheese Sauce with the penne. Sprinkle with bread crumbs and bake in a pre-heated 4250 oven for 15 minutes until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.
Make It Light: Reduce butter to 2 teaspoons and substitute the Light Version Cheese Sauce.
Make It Ahead: Prepare the recipe. Unbaked, the penne can be stored up to 1 day in the refrigerator or 1 month in the freezer. If frozen, extend baking time by 25 minutes.
Serving Suggestion: Serve this as a main dish with a green salad for a light menu. For heartier fare, serve as a first course, followed by grilled chicken, meat, or fish.
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