Recipe by BagelMan
This is the signature dish of a great little South Baltimore, MD eatery. My friends and I simply cannot eat there without sharing an enormous portion. It's not fancy, but man is it satisfying. NOTE that this recipe makes an very large quantity (12x17", 2-3 inches deep), so halving it might be a good idea.
Top Review by Queen uh Cuisine
Warm & yummy :) I DID 1/2 this recipe as suggested and was glad I did. It filled a 9 X 13" pan nicely. I sent some home for my mom and Farley tonight They were happy too. I made this as instructed and it was just fine indeed. Thanks BagleMan for sharing :) Made for PAC Fall 2007
- 2 lbs ziti pasta
- 1⁄2 lb unsalted butter
- 1 white onion, diced
- 2 garlic cloves, minced
- 3⁄4 cup flour
- 4 cups whole milk
- 2 lbs sharp cheddar cheese, grated
- 1 1⁄2 teaspoons paprika
- kosher salt
- fresh ground black pepper
- 1 (15 ounce) candiced tomatoes, drained
- 8 ounces cream cheese, chunked
- 1 cup breadcrumbs
Directions See How It's Made
- Cook pasta al dente, drain.
- Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg.
- Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese.
- Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs.
- Bake at 375 degrees until brown and gooey, about an hour.