Italian Cheese and Macaroni
Ingredients
8 oz.
dry cavatappi pasta
2 ½ cups
whole milk
2 ½ tbsp.
Kowalski's Unsalted Butter
¼ cup
finely diced onion
2 tbsp.
flour
4 oz. (about 1 cup)
diced Gorgonzola cheese
4 oz. (about 1 cup)
finely diced fontina cheese
2 oz. (about ¼ cup)
grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department)
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ cup
Parmesan Breadcrumbs
- thinly sliced fresh basil, for garnishing
Directions
Cook pasta according to pkg. directions while preparing the cheese sauce. Heat milk in a small saucepan, but do not boil; keep warm. In an extra-large oven-safe sauté pan, melt the butter; add onion and cook over medium heat until translucent and soft (about 5 min.). Whisk in flour; cook over medium-low heat for 2 min., whisking constantly. While continuing to whisk, add warm milk. Cook and whisk until thick and smooth (about 8 min.; sauce should bubble slightly as it cooks but should not be allowed to boil). Remove pan from heat; whisk in cheeses, salt and pepper. Stir hot, drained pasta into sauce. If desired, place under a broiler preheated to high until cheese darkens (2-3 min.). Let stand for 5 min; garnish with breadcrumbs and basil just before serving.
Tasty Tip:
- This pasta dish can also be enjoyed before baking if you prefer a looser, creamier dish.
