Supplies
- 16 oz skinny penne macaroni, cooked
- 3 cups whole milk
- 2 eggs
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 cup heavy whipping cream
- salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp paprika
Pasos
- Preheat oven to 350 degrees
- Lightly grease a large 3 quart baking dish and set aside.
- Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta al dente according to the package instructions.
- Remove from heat, drain, and place in a large bowl or cooking pot and add some of the shredded cheeses until well combined.
- In a large bowl whisk together milk, cream and eggs.
- Lay pasta noodles in the greased pan add a pasta layer then add cheese layer and continue layering until the casserole dish is full.
- Fill the dish with egg and milk mixture to the top of the noodles.
- In a small bowl, combine panko crumbs, parmesan cheese, melted butter and paprika. (option to toast panko on skillet first)
- Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
- Serve immediately.