1/2 lb of penne pasta
1/2 onion, minced
2 1/2 Tbsp butter
3 Tbsp flour
1 cup chicken broth
1 1/2 cups heavy cream or milk
fresh ground black pepper
Pinch nutmeg
Pinch salt
½ cup grated Romano cheese
Cook Penne in salted water till al dente, about 11 minutes. Melt butter in sauce pan, soften onions, and add flour stirring constantly to make a roux, about 1-2 min, (mixture should be a pale yellow color and foamy looking, do not brown it). Slowly stir in chicken stock, bring to boil. Add heavy cream, stir constantly, return to boil, then simmer a few minutes, stirring occasionally. Season with fresh ground pepper and nutmeg (do not add salt yet). Remove from heat. Add shredded cheese. Taste, adjust seasonings, add salt if necessary. Combine with Penne. Pour into a casserole dish; top with breadcrumbs or more grated cheese if desired. Bake at 350° till warmed through.
