16 ounces penne pasta
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk
4 ounces cream cheese
4 ounces gorgonzola crumbles
¾ cup sweetened dried cranberries
¼ cup toasted chopped walnuts
Cook pasta according to package directions.
While pasta cooks, melt butter in a 2-quart heavy saucepan over medium heat. Stir in flour to make a paste; stir 30 seconds, until light gold. Slowly add milk and stir constantly, until milk begins to thicken. Remove from heat. Add the cheeses and stir until completely melted. Stir in cranberries.
When pasta is cooked, drain well and place in a large serving dish. Add cheese sauce and toss to mix. Top with toasted walnuts and serve immediately.
Serves six; recipe easily doubled or tripled.
@Recipe nutrition:Nutrition values per serving: 576 calories (37 percent from fat), 24 g fat (12 g saturated), 70 g carbohydrates, 7 g fiber, 23 g protein, 56 mg cholesterol, 475 mg sodium.