BAKED PENNE, FIESTA HAM AND QUESO DE BOLA RECIPE BY CHEF TRISTAN ENCARNACION


Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1-1/2 cups diced PUREFOODS FIESTA HAM
1/2 cup sliced button mushrooms
1 cup MAGNOLIA FRESH MILK
1/2 cup sour cream
1/2 cup MAGNOLIA ALL PURPOSE CREAM
1 cup grated MAGNOLIA QUESO DE BOLA
iodized fine salt to taste
pepper to taste
1/2 kg cooked penne pasta
chopped parsley

Procedure:

  1. Preheat oven to 375°F.
  2. In a large pan over medium heat, melt butter. Add flour to make a roux and stir until smooth. Add the ham and mushrooms and mix well.
  3. Pour in milk, sour cream and all-purpose cream. While continuously stirring, bring sauce to a boil then back to a simmer. Add half of grated cheese and mix well until cheese has melted. Season sauce with salt and pepper to taste.
  4. Turn off heat then add the cooked pasta and parsley. Toss well then transfer into an ovenproof baking dish. Top the pasta with remaining cheese then bake for 10-15 minutes.
Makes 5 servings.

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