Description
I toyed with some selected ingredients from the rsc #11 contest, added my own and came up with this delightful pasta recipe. My family fell in love with it and told me that it just could be a winner.
Ingredients
- Asiago Cheese
- Gouda Cheese
- Philadelphia Cream Cheese
- Parmesan Cheese
- Penne Pasta
- Tri-colored Fusilli
- Olive Oil
- Salt
- Butter
- Garlic Cloves
- All-purpose Flour
- Mustard Powder
- Nutmeg
- Dried Cayenne Pepper
- Whole Milk
- Dried Oregano
- Dried Dill Weed
- Black Pepper
Instructions
- In a bowl, toss together asiago, gouda, parmesan and philadelphia cheese
- Set aside
- In a large cooking or pasta pot, fill 3 / 4 full with water and bring to boil
- Add 2 tablespoons of olive oil and 1 tablespoon of salt and penne and fusilli pasta
- Cook for 20 minutes or until pasta is el dente
- In the meantime, in a medium-size saucepan on medium-high heat melt butter
- Add garlic and cook for 1 minute stirring often
- Remove saucepan from heat and stir in flour, mustard powder, nutmeg, cayenne pepper and mix well to blend
- Whisk in 1 / 2 cup of milk and whisk to blend
- Return saucepan to heat and stir in the remaining milk and bring to boil
- Reduce heat and simmer for 1 minute
- Set aside 3 / 4 cup of mixed cheese to be used for topping
- Add remaining cheese by handfuls to the saucepan and stir to dissolve
- Add oregano, dill weed, salt and pepper and stir well
- Drain pasta well and place in a 13 x 9 inch oven-proof casserole dish
- Pour sauce mixture over pasta
- Sprinkle the reserved 3 / 4 cup of cheese mixture evenly over the top
- Place the casserole dish under the broiler on high for about 3 – 4 minutes or until cheese is melted
- Serve while hot