Alfredo Penne with Tri Color Beets
Ingredients
- 1 qt milk
- 2 sticks butter
- 1/2 cup flour
- 1 cup Romano cheese
- 1 cup Parmesan cheese
- 4 each golden, red, Chioggia beets
- 1 lb. cooked penne pasta
Make a roux with melted butter and flour. Add milk. Simmer for 30 minutes or until thicken. Remove from heat. Add cheese and toss with cooked penne pasta.