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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Another variation of my favorite comfort food. Ingredients:
11 tablespoons unsalted butter, melted |
kosher salt |
12 ounces rigatoni pasta |
2 slices crustless white bread |
2 teaspoons finely chopped thyme |
1 small onion, chopped |
1/2 cup flour |
3 cups milk |
2 cups heavy cream |
12 ounces grated sharp cheddar cheese |
3 ounces blue cheese, crumbled |
1/2 cup minced flat leaf parsley |
1/4 teaspoon tabasco sauce |
4 scallions, finely chopped |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon freshly ground nutmeg |
Directions:
1. Butter a 2 quart baking dish with 1 tablespoons butter; set aside. Bring 6 quart pot of salted water to a boil. Add pasta, cook until al dente. Drain pasta, rinse; set aside.
2. Pulse bread into crumbs in a food processor; mix with 4 tbsp butter; set aside.
3. Heat oven to 400 degrees. Melt remaining butter in a 6 quart pot over medium heat. Add thyme and onions; cook until soft, 6-8 minutes. Whisk in flour; cook 2-3 minutes. Whisk in milk and cream. Increase heat to medium high; cook, whisking, until thick, 10-12 minutes. Whisk in salt, cheddar, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan, sprinkle with bread crumbs. Bake until bubbly, 30-40 minutes.
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