Macaroni and Cheese Arrabiata

Recipe by mary winecoff
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta in boiling, salted water until al dente.
  • In a medum skillet heat olive oil.
  • Saute garlic until golden.
  • Add the tomatoes and the peppers.
  • Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
  • Stir in olives and basil and set aside.
  • Melt butter in heavy saucepan.
  • Stir in flour.
  • Cook and whisk over medium heat for l minute.
  • Add milk all at once, whisking until smooth.
  • Cook and stir until thickened and bubbly.
  • Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
  • Stir until cheese melts.
  • Add salt to taste.
  • Stir in tomato mixture and stir well.
  • Drain macaroni.
  • Return to pasta pot and shake until all moisture evaporates.
  • Add sauce, sirring well to coat all the pasta.
  • Pour into a 9 by 13 inch baking pan.
  • Sprinkle with remaining Parmesan chees.
  • Bake at 400 degrees for 20 minutes, until golden brown.
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