Baked Penne with White Sauce

Hollow penne pasta absorbs the creamy white sauce, topped with breadcrumbs and cheese, and baked until the surface is crispy and the texture is delightfully chewy.
Baked Penne with White Sauce
Hollow penne pasta absorbs the creamy white sauce, topped with breadcrumbs and cheese, and baked until the surface is crispy and the texture is delightfully chewy.
Cooking Instructions
- 1
Cut the bacon into 1/2-inch wide strips. Finely chop the onion. In a skillet without oil, cook the bacon until the fat is rendered, then push it to one side. Use the rendered fat to sauté the onion until it becomes translucent.
- 2
Prepare the white sauce over low heat. In a small pot, melt 2 tablespoons of unsalted butter, then add the all-purpose flour and stir until it forms a paste. Gradually add the milk in 5-6 portions, stirring gently with a spoon until each portion is fully absorbed before adding the next. Season with a pinch of salt and white pepper. Do not leave the finished white sauce on the stove, as residual heat will cause it to thicken too much.
- 3
Bring 4 cups of water to a boil, add 1/2 tablespoon of salt, and cook the penne pasta. Since it will be baked later, cook the pasta 1 minute less than the package instructions.
- 4
Drain the cooked penne and mix it with the white sauce from step 2. Add the bacon and onion from step 1 to the white sauce and mix well.
- 5
Grease a baking dish with a thin layer of butter (not included in the ingredient list), add the penne mixture from step 4, and sprinkle with grated cheese and breadcrumbs. Preheat the oven to 392°F and bake for 12-15 minutes until the surface is golden brown.
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