• 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


  1. Preheat oven to 350 degrees
  2. Lightly grease a large 3 quart baking dish and set aside.
  3. Combine shredded cheeses in a large bowl and set aside.
  4. Cook the pasta al dente according to the package instructions.
  5. Remove from heat, drain, and place in a large bowl or cooking pot and add some of the shredded cheeses until well combined.
  6. In a large bowl whisk together milk, cream and eggs.
  7. Lay pasta noodles in the greased pan add a pasta layer then add cheese layer and continue layering until the casserole dish is full.
  8. Fill the dish with egg and milk mixture to the top of the noodles.
  9. In a small bowl, combine panko crumbs, parmesan cheese, melted butter and paprika. (option to toast panko on skillet first)
  10. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
  11. Serve immediately.