From The Cheese Counter…
Carlinos Baked Pasta
Ingredients:
- cup Cubed Italian Fontina
- cup Grated Italian Parmigiano Reggiano
- cup Crumbled Spanish Cabrales
- cup Cubed Spanish La Leyenda
- 1 lb. Carlino's Homemade Penne Pasta
For the Bechamel:
- 2 cups Whole Milk
- 3 Tbsp. Unsalted Butter
- 3 Tbsp. Flour
- tsp. Salt
- Nutmeg (freshly grated, if possible)
Directions:
For the Béchamel:
In a medium saucepan, heat milk over medium-low heat. Bring just to a boil then remove from heat.
In a large saucepan, melt butter over low heat. Add flour. Cook, stirring constantly with a wooden spoon, for 2 minutes (do not brown). Remove from heat. Add 2 tablespoons of the milk to the flour mixture, stirring constantly until the milk is incorporated. Repeat until cup of milk has been added. Add remaining milk cup at a time, incorporating it, until all the milk has been added. Return to low heat and cook, stirring, until the bchamel is the consistency of thick cream. Stir in salt and season with nutmeg. Remove from heat and cover to keep warm.
Combine the Fontina, La Layenda, and Cabrales in a large bowl. Cook penne according to directions on the label for al dente. Drain and add to bowl with cheese. Add bchamel and toss together to combine well. Transfer pasta to a baking dish, sprinkle with Parmigiano Reggiano and bake in preheated 475 degree oven, until heated through, about 10 minutes. Serve immediately.
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