12 ounces dry pasta such as Gemilli or Campanelle
2 tablespoons Cabot Unsalted Butter
2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
1½ cups warm whole milk
6 ounces Cabot Extra Sharp Cheddar, shredded (about 1½ cups)
1 cup roasted broccoli and 1 teaspoon chili flakes
1 cup blanched cauliflower and 2 tablespoons scallions, sliced
1½ cup baby spinach
4 hot dogs, thinly sliced
¼ cup flavored breadcrumbs
½ cup finely grated Parmesan
PREHEAT oven to 350°F.
BRING a large pot, 6-8 quart, of salted water to a boil, add pasta. Cook per time indicated on packaging. Drain and toss with 1-2 tablespoons of olive oil, return to pot and keep warm.
MELT the butter in a small pan over low heat. Stir in the flour, a little at a time, with a whisk until it is
SLOWLY add the warm milk to the butter/flour mixture and whisk for a few minutes. Bring to a boil, and whisk while it thickens.
ADD the sauce mixture and cheese to the pot of warm pasta. Mix until well combined and the cheese is melted.
ADD about ¾ of any chosen topping (above) and stir into macaroni mixture. Pour into baking dish or individual dishes and distribute the remaining ¼ toppings. Bake for about 10 minutes. Serve hot.
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