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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is another take on macaroni and cheese. I like to use some cheddar for a little added classic macaroni and cheese flavor. I also put in different vegetables (broccoli, cauliflower or carrots) to vary the dish. A great comfort meal for cold days. I got this recipe from a cooking magazine from Byerley's. Ingredients:
4 cups milk |
4 tablespoons unsalted butter |
1/4 cup all-purpose flour |
1/8 teaspoon nutmeg, freshly grated |
1 lb penne or 1 lb mostaccioli pasta or 1 lb rigatoni pasta or 1 lb elbow macaroni |
1 cup frozen peas broccoli cauliflower carrots |
4 ounces provolone cheese, diced |
1 cup parmigiano-reggiano cheese, freshly grated, separated |
Directions:
1. Preheat oven to 350 degrees. Butter shallow baking dish (2 1/2 qt). Bring at least 4 qts. water to boil for pasta.
2. To make sauce:.
3. Heat milk in medium saucepan until small bubbles form around edges.
4. In large saucepan, melt butter over medium-low heat. Add flour and stir well. Cook, stirring, until thickened and smooth, whisking for 2 minutes.
5. Slowly add hot milk in a thin stream, whisking constantly.
6. When all milk has been added, stir in nutmeg and salt and pepper to taste.
7. Raise heat to medium and bring sauce to simmer. Cook 2 more minutes. Pour into bowl.
8. Add pasta to boiling water with 2 tablespoons salt. Stir well. Cook until the pasta is still firm to bite. Drain well.
9. Toss pasta with sauce.
10. Stir in peas or other vegetables with provolone and 3/4 cups of Parmigiano-Reggiano.
11. Scrape mixture into dish. Sprinkle with remaining cheese.
12. Cover with foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around edges and center is hot, about 10 more minutes.
13. Cool 10 minutes before serving.
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