“A Rachael Ray recipe.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large saucepot of water to a boil. Salt the water, add the pasta and cook to al dente.
  2. Meanwhile, in another saucepot, melt the butter over medium heat, add the garlic and onion and sauté until translucent and fragrant. Stir in the flour and cook for 1 minute more. Whisk the milk into the sauce and heat until thickened. Season with the paprika, dry mustard and black pepper, to taste. Melt in the cheese. Drain the pasta, then add it to the sauce along with the pimentos. Serve immediately or transfer it to a shallow dish and brown under the hot broiler for a crunchy top.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: