| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3/4 |
lb |
Fusilli pasta |
| 4 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 2 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Mozzarella cheese; grated |
| 1 |
c |
Fontina cheese; grated |
| 2 |
oz |
Gorgonzola cheese; grated |
| 1/2 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Bring a large pot of water to boil. As soon as it boils, add the olive oil
and pasta and cook until just al dente, drain and set aside. Butter a
medium size oven-proof casserole dish. In a saucepan, melt the butter over
medium heat. Add the flour and cook, whisking, for about a minute. Whisk in
milk, salt and pepper. Without increasing the heat, bring the sauce to a
boil, whisking. Then reduce heat and simmer, stirring occasionally, for
about 5 minutes. Remove from heat and toss with the pasta and cheeses. Put
the entire mixture in the baking dish and broil for about 3 minutes, or
until the top turns golden brown. Contributor: Windsor Vineyards
Posted to MM-Recipes Digest V4 #14 by jackelvis@moonlink.net on Apr 30,
1999
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