Italian Cheese and Macaroni

Italian Cheese and Macaroni

Serves 6


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
- thinly sliced fresh basil, for garnishing
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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.