Italian Cheese and Macaroni
Ingredients
8 oz.
dry cavatappi pasta
2 ½ cups
whole milk
2 ½ tbsp.
Kowalski's Unsalted Butter
¼ cup
finely diced onion
2 tbsp.
flour
4 oz. (about 1 cup)
diced Gorgonzola cheese
4 oz. (about 1 cup)
finely diced fontina cheese
2 oz. (about ¼ cup)
grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department)
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ cup
Parmesan Breadcrumbs
- thinly sliced fresh basil, for garnish
Directions
- Cook pasta according to pkg. directions while preparing the cheese sauce.
- In a small saucepan, heat milk but do not boil; keep warm.
- In an extra-large oven-safe sauté pan, melt butter over medium heat.
- Add onion; cook until translucent and soft (about 5 min.).
- Reduce heat to medium low. Add flour; cook for 2 min., whisking constantly to incorporate flour.
- While continuing to whisk, add warm milk. Cook and whisk until thick and smooth (about 8 min.; sauce should bubble slightly as it cooks, but it should not be allowed to boil).
- Remove pan from heat; whisk in cheeses, salt and pepper.
- Stir hot, drained pasta into sauce.
- If desired, place under a broiler preheated to high until cheese darkens (2-3 min.).
- Let stand for 5 min; garnish with breadcrumbs and basil just before serving.
Tasty Tip:
- This pasta dish can also be enjoyed before baking if you prefer a looser, creamier dish.
