“This pasta tastes as good as a restaurant. Easy to make, but very rich to eat. I've made this for just my family and also for a party of about 40 people. It gets rave reviews. I originally got this recipe from a cooking class, but I made a couple of changes.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter
  • 14 cup flour
  • 12 teaspoon dry mustard
  • 14-12 teaspoon dried chipotle powder (chipotle chili powder)
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • 1 can evaporated skim milk
  • 1 12 cups milk (2% or skim is fine)
  • 14 cup grated parmesan cheese
  • 14 cup grated asiago cheese
  • 1 cup shredded mozzarella cheese
  • 4 ounces roasted garlic cheese rolls, shredded (1 cup, I use Hoffmann's)
  • 1 tablespoon tomato paste
  • 1 lb belleflour pasta, cooked al dente and drained (I use Barilla Campanelle pasta)
  • 1 cup frozen peas

Directions

  1. In medium saucepan, melt butter.
  2. Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
  3. Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
  4. Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
  5. Cook over medium heat until sauce begins to thicken.
  6. The fattier the milk, the thicker the sauce.
  7. Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
  8. Stir in tomato paste.
  9. Pour cheese sauce over cooked pasta.
  10. Stir in peas.
  11. Serve at once.
  12. If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
  13. (I never do this step.).

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