![]() Remove from the heat.Īdd the drained cavatappi to the cheese sauce and stir well to coat. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.Īdd the mustard powder, salt and white pepper to the sauce and stir to incorporate. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Melt the butter in a large, wide pot over medium-low heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. ![]() ![]() Grease an 8-by-8-inch baking dish with butter.īring a large pot of salted water to a boil over high heat.
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