Penne au Gratin

• 6 ounces penne pasta (2 1/4 cups)
• 1 1/2 teaspoons unsalted butter
• 1 tablespoon virgin olive oil
• 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
• 1 1/2 tablespoons grated Parmesan cheese
• 1/2 teaspoon paprika

1. Bring 2 1/2 quarts of water to a boil in a pot.
2. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes.
3. (The pasta should be al dente, firm to the bite.)
4. Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
5. Heat the butter and oil in a saucepan, and add the flour.
6. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch.
7. Bring the mixture to a boil, and boil it for 10 seconds.
8. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes.
9. Set aside.
10. When ready to finish the gratin, preheat the oven to 400 degrees.
11. Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish.
12. Sprinkle the tomato on top of the pasta and sauce.
13. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta.
14. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top.
15. Serve immediately.
16. Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin.
17. Instead, place it under a hot broiler until golden brown on top.

penne pasta, unsalted butter, virgin olive oil, flour, milk, cheddar cheese, salt, freshly ground black pepper, tomato, parmesan cheese, paprika

Taken from www.foodnetwork.com/recipes/penne-au-gratin-recipe.html (may not work)