This has become our new favorite mac and cheese.
Martini Mac and Cheese
1 lb short shaped or tubular pasta, such as rotellini or orecchiette
salt
3 Tbl unsalted butter
3 Tbl all-purpose flour
4 cps low-fat milk (I used whole milk)
1 tsp pepper
1 tsp coriander (I didn’t have any)
4 cps shredded Sharp Cheddar cheese
1 cp grated Parmesan cheese
½ cp crumbled Gorgonzola cheese
1 (3.5 oz) jar cocktail onions, drained, rinsed and chopped
1 cp pimiento-stuffed green olives, chopped
1.Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 13 x 9-inch baking dish and set aside.
2.Bring 4 quarts of water to a boil. Add pasta and 1 Tbl salt and cook until just shy of al dente. Drain the pasta and return it to the pot.
3.Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the milk, coriander, 1 tsp salt, and the pepper, bring to a simmer, and cook until thickened, 5-7 minutes.
4.Off the heat, whisk in 3 ½ cups of cheddar, ½ cup of parmesan and the gorgonzola until melted. Stir in the onions and olives.
5.Pour the sauce over the pasta, stir until combined. Transfer to the baking dish and sprinkle the remaining ½ cup cheddar and ½ cup parmesan over the top.
6.Place the baking dish on a foil lined baking sheet and bake until sauce is bubbling and cheese is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Serves 8, from Cook’s Country Best Lost Suppers
Martini Mac and Cheese
1 lb short shaped or tubular pasta, such as rotellini or orecchiette
salt
3 Tbl unsalted butter
3 Tbl all-purpose flour
4 cps low-fat milk (I used whole milk)
1 tsp pepper
1 tsp coriander (I didn’t have any)
4 cps shredded Sharp Cheddar cheese
1 cp grated Parmesan cheese
½ cp crumbled Gorgonzola cheese
1 (3.5 oz) jar cocktail onions, drained, rinsed and chopped
1 cp pimiento-stuffed green olives, chopped
1.Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 13 x 9-inch baking dish and set aside.
2.Bring 4 quarts of water to a boil. Add pasta and 1 Tbl salt and cook until just shy of al dente. Drain the pasta and return it to the pot.
3.Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the milk, coriander, 1 tsp salt, and the pepper, bring to a simmer, and cook until thickened, 5-7 minutes.
4.Off the heat, whisk in 3 ½ cups of cheddar, ½ cup of parmesan and the gorgonzola until melted. Stir in the onions and olives.
5.Pour the sauce over the pasta, stir until combined. Transfer to the baking dish and sprinkle the remaining ½ cup cheddar and ½ cup parmesan over the top.
6.Place the baking dish on a foil lined baking sheet and bake until sauce is bubbling and cheese is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Serves 8, from Cook’s Country Best Lost Suppers
