This sounds excessively decadent (and tastes pretty darn decadent too), but this recipe is from Cooking Light so it has to be healthy, right? Actually, we lightened the recipe and added the veggies so it’s even lighter than a Cooking Light recipe.
1 box penne (we used brown rice penne)
3 tbsp flour (we used brown rice flour)
2 cups skim milk
1 tbsp unsalted butter
1 ¼ cups shredded Gruyere cheese
3 ounces soft Brie, rind removed
1 pint grape tomatoes, halved
lots of green beans, trimmed
1. Steam green beans until bright green, about 2 minutes. Set aside.
2. Cook penne until al dente. Drain.
3. Meanwhile, add flour and ½ cup milk to a medium saucepan over medium heat. Whisk until smooth.
4. Gradually add remaining 1 ½ cups of milk to the saucepan, whisking constantly.
5. Bring to a boil. Cook for 2 minutes, stirring constantly. Stir in butter.
6. Remove from heat and allow to cool to 155° (about 4 minutes).
7. Add cheeses and stir until smooth.
8. In a large bowl, combine penne, cheese sauce, green beans and tomatoes. Toss to cover everything with the cheese sauce. Serve.