Pasta Formaggio

Recipe by aviva
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons butter
  • 14
    cup flour
  • 12
    teaspoon dry mustard
  • 14 - 12
    teaspoon dried chipotle powder (chipotle chili powder)
  • 1
    teaspoon salt
  • 12
    teaspoon black pepper
  • 1
    can evaporated skim milk
  • 1 12
    cups milk (2% or skim is fine)
  • 14
    cup grated parmesan cheese
  • 14
    cup grated asiago cheese
  • 1
    cup shredded mozzarella cheese
  • 4
    ounces roasted garlic cheese rolls, shredded (1 cup, I use Hoffmann's)
  • 1
    tablespoon tomato paste
  • 1
    lb belleflour pasta, cooked al dente and drained (I use Barilla Campanelle pasta)
  • 1
    cup frozen peas
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DIRECTIONS

  • In medium saucepan, melt butter.
  • Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
  • Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
  • Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
  • Cook over medium heat until sauce begins to thicken.
  • The fattier the milk, the thicker the sauce.
  • Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
  • Stir in tomato paste.
  • Pour cheese sauce over cooked pasta.
  • Stir in peas.
  • Serve at once.
  • If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
  • (I never do this step.).
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