Penne au Gratin

Page 127

| Course Type: Main Courses

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This is a fabulous version of good ol mac'n cheese. Unlike my mother's which is loaded with butter (wonderfully delicious and frighteningly fattening), this gratin is sufficiently rich so as to provide all the necessary comfort without the resultant guilt. It's very easy and can be put together, frozen in indivual portions and then baked, with just the topping of cheese, paprika (and cherry tomatoes which I like to add) added.

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