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- 6T unsalted butter
- 1/4c all-purpose flour
- 3.5c milk
- 1T Tomato paste
- 2c shredded sharp cheddar
- 2c shredded smoked gouda
- 1 pinch cayenne pepper
- 4oz crustless country-style bread cubed
- 1lb rigatoni or elbow macaroni
- Preheat oven to 375 and start pasta water.
- In a large saute pan, melt 2T of butter over low heat.
- When butter has melted stir in the bread cubes and sprinkle on a large pinch of salt. Turn up heat to medium and stir until bread is slightly toasted. Set cubes aside.
- Cook pasta until al-dente, strain well and set aside in a large bowl
- Place the remaining 4T in the saute pan and melt over medium heat. When butter is melted whisk in flour. Keep whisking for about 4 minutes to cook out the raw taste from the flour. Whisk in milk and whisk for 5 more minutes.
- Whisk in tomato paste and 1.5c of each kind of cheese.
- When cheese has all melted into the sauce, pour the sauce into the bowl with the pasta and mix well. Pour the pasta and sauce in a large rectangular baking dish, spread out the bread on top and put the remaining 1/2c of each cheese on top.
- Bake in the oven about 40 min until the cheeses are bubbly. Cover with foil if the top gets too dark. Let rest 10-15 minutes before serving or cover and reheat the next day
- (from Williams Sonoma catalog)
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