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weight unsalted butter scallions white rice milk salt freshly ground black pepper Dijon mustard Cheddar cheese
Viewed: 59 - Published at: 9 years agoIngredients
- 12 ounces, weight Gluten-free Elbows (or 16 Ounces Of Regular Pasta)
- 3 Tablespoons Unsalted Butter (plus More For Greasing The Pan)
- 1 bunch Scallions, Thinly Sliced
- 1 whole Large Jalapeno, Halved And Thinly Sliced
- 3 Tablespoons White Rice Or Gluten-free Flour
- 1 quart Whole Milk, Warmed
- 1 teaspoon Salt
- Freshly Ground Black Pepper, To Taste
- 2 teaspoons Dijon Mustard
- 16 ounces, weight Coarsely Grated Milk Cheddar Cheese, Divided
Method
- Preheat the oven to 400 degrees F. Butter a large cast-iron skillet, casserole pan, or a 9 x 13-inch baking dish, and set it aside.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook, following the package directions, until 3 minutes shy of al dente.
- The pasta should still have a bite to it.
- Drain, and shake out all the water.
- Meanwhile, In a large pot or Dutch oven, melt the butter.
- Saute the scallions and jalapenos over medium-high heat until soft, about 5 minutes.
- Whisk in the flour and cook until it is fully incorporated, 1 minute.
- Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes.
- Stir in the salt, pepper, mustard, and most of the grated cheese, reserving 1/2 cup.
- Add the pasta and toss to combine.
- Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top.
- Bake for 2025 minutes, until bubbling and browned.
- If the top is not browned and toasty, stick the pan under the broiler for 1 minute.
- Serve piping hot.
