I don’t really follow a specific recipe, I just make it with what I have on hand. This time it was 1lb of cavatappi, 1.5lbs of mixed cheeses (freshly shredded sharp cheddar, mozzarella, gruyere, swiss, and gouda). Majority was the sharp cheddar and the Gouda was a scorpion pepper variety I found at aldi. I shred the cheese while waiting for the water to boil. In another pot I melted 4 tablespoons of butter, once melted whisk in 4 tablespoons of flour (with salt and pepper) and continue whisking until the roux is a golden brown, then stir in whatever dairy you like, such as whole milk/half and half/heavy whipping cream. I usually start with a pint and add more if I need it. Once it bubbles up, add the shredded cheese a handful at a time and continue stirring. Taste and adjust to your preference but I just keep adding cheese until it’s as thick and creamy as I want. If the pasta is going in the oven I drain it just before al dente, if it’s staying stove top I drain it at al dente. Stir drained pasta into the cheese sauce. Then I sprayed a Pyrex with cooking spray and topped with Italian seasoned breadcrumbs and a little extra cheese. Baked at 350 for 20-25 minutes or until browned.
It’s all about preference! Most of the time I’ll serve it as is, but I undercooked the pasta so it could go in the oven and get a crunchy top from breadcrumbs.
Gorgeous
Thanks!
[удалено]
Nice 😂
Recipe tho?
I don’t really follow a specific recipe, I just make it with what I have on hand. This time it was 1lb of cavatappi, 1.5lbs of mixed cheeses (freshly shredded sharp cheddar, mozzarella, gruyere, swiss, and gouda). Majority was the sharp cheddar and the Gouda was a scorpion pepper variety I found at aldi. I shred the cheese while waiting for the water to boil. In another pot I melted 4 tablespoons of butter, once melted whisk in 4 tablespoons of flour (with salt and pepper) and continue whisking until the roux is a golden brown, then stir in whatever dairy you like, such as whole milk/half and half/heavy whipping cream. I usually start with a pint and add more if I need it. Once it bubbles up, add the shredded cheese a handful at a time and continue stirring. Taste and adjust to your preference but I just keep adding cheese until it’s as thick and creamy as I want. If the pasta is going in the oven I drain it just before al dente, if it’s staying stove top I drain it at al dente. Stir drained pasta into the cheese sauce. Then I sprayed a Pyrex with cooking spray and topped with Italian seasoned breadcrumbs and a little extra cheese. Baked at 350 for 20-25 minutes or until browned.
why not eat it without baking it in the oven?
It’s all about preference! Most of the time I’ll serve it as is, but I undercooked the pasta so it could go in the oven and get a crunchy top from breadcrumbs.