| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mike01 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Bow tie pasta |
| 6 |
qt |
Water |
| 1 |
tb |
Salt |
| 4 |
tb |
Unsalted butter |
| 4 |
tb |
All-purpose flour |
| 2 |
c |
Hot whole milk |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground white pepper |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
c |
Grated Colby or Jack cheese |
| 1 |
c |
Grated extra-sharp Cheddar cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Bread crumbs |
INSTRUCTIONS
Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the
salt and reboil before adding the pasta. Cook the pasta according to the
package directions; about 10 to 12 minutes. While the pasta is cooking,
heat the butter over medium heat in a sauce pan until it begins to bubble,
but do not let it brown. Whisk in the flour to create a roux for the white
sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes,
add the hot milk in a steady stream. Cook the white sauce for 10 minutes.
Add the salt, pepper, mustard, cayenne, Colby and Cheddar cheeses and cook
for 2 minutes over low heat. Drain the pasta and place into a baking
casserole dish large enough to hold the pasta and all of the sauce. Add the
cheese sauce by pouring over the top. Sprinkle the bread crumbs and
Parmesan cheese over the top and bake for 15 minutes or until the top is
well browned and crusty. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C21 broadcast 04-22-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-04-1998
Recipe by: Michael Lomonaco
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