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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Here's the scenario I find myself in often: it's Sunday night and my fridge is empty, save for a lonesome can of Pabst Blue Ribbon and some lox leftover from brunch. This is how to take these two antioxidant-rich, cancer-suckerpunching delicacies to the next level - the morbidly obese level. Ingredients:
1 lb ziti pasta |
8 ounces beer |
1/4 cup butter |
2 sweet onions, chopped |
6 ounces fresh chives |
1 tablespoon minced garlic clove |
8 ounces cream cheese |
4 ounces smoked salmon |
8 ounces lox, chopped into small pieces |
1/2 cup milk |
16 ounces shredded white cheese |
1/4 cup flour |
1 pinch salt (to season) |
Directions:
1. Preheat oven to 350 degrees.
2. Boil pasta until al dente, strain and put aside.
3. In large saucepan, bring can of PBR and 1/2 stick of butter to a boil.
4. Add chopped onions and chives and let boil until onions are cooked. Add salt to taste.
5. Lower heat and stir in bag of shredded cheese, package of cream cheese, 1/2 cup milk and 1/4 of flour.
6. Stir until all is incorporated - if sauce is too thin, add more flour and if too thick, add more milk.
7. Add canned salmon and lox.
8. Pour sauce mixture over ziti into greased pan.
9. Top with more cheese and chives.
10. Bake in oven at 350 degrees until cheese melts, about 15 minutes.
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