8 minutes ago, Vlcatko said:So, it turned out I HAD more cheese... Found another jar of collected cheese bits in the freezer, these were mainly from different kinds of cheddar, plus I "rescued" a sad piece of Parmesan from Mum. Reading about bechamel and Mornay sauce lead to tiny penne gratin with super-cheesy sauce (part Mornay, part pasta water, part more cheese, part cream) and warm vegetables (broccolini, corn, edamame, peas, baby broad beans). I was pleasantly surprised by the baked pasta - I had always had the impression I was not really fond of these type of dishes (maybe with the exception of some lasagne), plus the penne were really not of that great quality, but with all that cheese... Yumm...
I made something very much like this a few nights ago (no picture) based on a recipe in the NY Times. For cheese I used fontina and Parmesan and added a mixture of shiitake and oyster mushrooms tossed in olive oil and roasted. Otherwise, just about what you did. I found it a bit single note - Did you season your sauce much? I think I'd add some sauteed onion or perhaps chopped tomato if I do it again.
Your vegetables look lovely.
