Penne And Blue Cheese Mushroom Casserole

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup butter (can use more butter)
• 1 onion, chopped
• 1 tablespoon fresh garlic, chopped
• 2 large red bell peppers, seeded and coarsely chopped
• 3 -4 celery ribs, chopped
• 1 cup canned sliced mushrooms, drained (optional)
• 1 1/2 cups whipping cream
• 1 1/2 cups half-and-half cream
• 1 lb blue cheese
• 1 teaspoon celery seed (or to taste)
• cayenne pepper
• salt
• 3 large egg yolks
• 1 lb penne pasta
• 1 1/4 cups grated parmesan cheese

Recipe

• 1 set oven to 375°f.
• 2 butter an oval (4-quart) baking dish i use my corning ware dish for this).
• 3 cook the pasta in boiling salted water until just cooked (cook only to firm-tender) drain, and toss with a couple tablespoons of oil or melted butter; cover bowl with plastic wrap and set aside.
• 4 melt butter in a large heavy skillet over medium heat.
• 5 add in red bell peppers, celery, onion and garlic; saute until softened (about 6-7 minutes) add in sliced mushrooms, if using, season with salt and pepper; set aside.
• 6 in a heavy saucepan combine whipping cream, half and half and blue cheese; stir over low heat until cheese melts; remove from heat, and add in about 1 teaspoon celery seeds and cayenne (to taste).
• 7 in a medium bowl beat egg yolks, and gradually whisk in half of the cheese sauce, then return the mixture to saucepan with the cheese sauce, and whisk to blend.
• 8 in a large bowl mix together cooked penne pasta, onion/red pepper mixture and cheese sauce; mix well to combine.
• 9 at this point you can cover and refrigerate to bake later in the day or up to 24 hours.
• 10 sprinkle grated parmesan cheese over the top of the casserole.
• 11 bake for about 25-30 minutes, or until the sauce is bubbling.