Serves 3
1 medium onion, finely chopped
2 tbsp (25 mL) butter
1 tsp (5 mL) thyme, crumbled
1/2 tsp (2 mL) freshly ground pepper
Dash cayenne pepper
1 can (10 oz/284 mL) cheddar cheese soup
1 soup can milk
3/4 cup (175 mL) shredded cheddar cheese
3/4 cup (175 mL) shredded Monterey Jack cheese
1/2 cup (125 mL) shredded mozzarella cheese
1/3 cup (75 mL) grated Parmesan cheese
3 cups (750 mL) penne, cooked and drained
Chopped fresh parsley
Sauté onion in butter until tender. Add thyme and peppers; sauté 1 minute. Add soup. Gradually stir in milk until blended. Combine cheese and stir half into sauce. Cook and stir until melted. Combine sauce and penne. Spoon into a greased shallow casserole. Sprinkle with remaining cheese. Broil until golden brown, about 5 minutes. Sprinkle with parsley.
Calories per 1/4 of dish: 580