You may also like
Categories:
Pasta olive oil flour milk cheese Fontina cheese Gouda cheese ground white pepper salt butter garlic freshly chopped bread crumbs Parmesan
Viewed: 56 - Published at: 7 years agoIngredients
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 3/4 cups milk, at room temperature
- 1/4 pound Asiago cheese, shredded
- 1/4 pound fontina cheese, shredded
- 1/4 pound Gouda cheese, shredded
- 1/2 teaspoon ground white pepper
- Salt
- 1/4 cup butter
- 2 cloves garlic, finely chopped
- 1 tablespoon freshly chopped parsley leaves
- 2 cups fresh bread crumbs, toasted*
- 1/4 cup grated Parmesan
Method
- Bring a large pot of salted water to a boil over medium heat.
- Add the pasta and cook until al dente, about 6 to 8 minutes.
- While the pasta is cooking, in a saucepan over medium heat, add 2 tablespoons olive oil.
- Whisk in the flour and cook stirring constantly for 2 minutes.
- Slowly add the milk and whisk well to get rid of all the lumps.
- Bring to a simmer.
- Stir in cheeses and season with white pepper and salt, to taste.
- Drain the pasta from the water and return it back to the pot.
- Pour the cheese sauce over the pasta and stir to combine.
- Melt the butter in a large skillet over medium-low heat.
- Add the garlic and cook for 2 minutes.
- Add the parsley, bread crumbs, and Parmesan.
- Mix until the bread crumbs are completely coated with butter mixture.
- Serve the mac and cheese in small bowls topped with the garlic bread crumbs.
