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Kosher recipe: Pasta Wheels with Cheese
Published: 03/25/2009 by Chef Mendy
Serves 8 - Prep time: 15 minutes INGREDIENTS 1 pound rotelle pasta (wagon wheel) 3 cups milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Freshly ground black pepper 1 pinch cayenne pepper 1/2 teaspoon Dijon or yellow mustard 2 1/2 cups grated cheddar cheese (about 10 ounces) DIRECTIONS 1) Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl. 2) Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat. When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes. 3) Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted. 4) Stir cheese sauce into the pasta, and serve immediately. Total time: 15 minutes Live Eat Be Happy MB
