Total Time:
20 min
Prep: 5 min
Cook: 15 min
Yield: 6 servings
Prep: 5 min
Cook: 15 min
Yield: 6 servings
Ingredients
1 pound pasta shells
4 tablespoons butter
1/2 onion, finely chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 teaspoons Dijon mustard
2 cups shredded 5-cheese Italian blend
Directions
Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
ENJOY!!!
1 pound pasta shells
4 tablespoons butter
1/2 onion, finely chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 teaspoons Dijon mustard
2 cups shredded 5-cheese Italian blend
Directions
Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
ENJOY!!!
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