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Add a photoI modified this recipe from one I have in Williams Sonoma's "Best of Kitchen Library" series, the "Italian Favorites" volume for those of you who may have it. It originally called for Gorgonzola, which is not a fave at our house. I added a small amount of meat for flavor, which you can omit. I also added pine nuts. In future renditions, I am considering adding panko bread crumbs as topping, as I thought it lacked a certain crunch that I like in similar recipes, such as baked macaroni and cheese. Word of caution - be careful when adding salt, particularly if you use Gorgonzola, as the cheeses already add significant salt content.
Ingredients
- 2 cups of milk
- 2 1/2 tbs of unsalted butter
- 3 1/2 tbs of all-purpose flour
- nutmeg to taste
- salt and freshly ground pepper to taste
- 4 oz of feta (or gorgonzola, as mentioned)
- 1 lb of dried gemelli (can use other shaped pasta as preferred)
- 1/2 cup grated Parmesan cheese
Directions
- Pour milk into saucepan over medium-low heat. Warm milk and then remove from heat.
- In another saucepan, combine butter and flour, stirring together until flour is incorporated.
- When butter fully melted, cook and stir for approx 2 mins. longer
- Gradually add warmed milk, a little at a time, stirring constantly.
- Once all milk added, cook, stirring frequently, until nicely thickened - this should not take too long, approx. 3-4 mins. tops. If mixture becomes too thick, add a little more milk until desired consistency.
- Add nutmeg and incorporate
- Add salt and pepper and incorporate
- Add feta and incorporate, stirring until mostly melted.
- Remove cream mixture from heat, cover and keep warm
- Bring pot of water to boil and preheat oven to 350 degrees F. Lightly grease a 6 x 12 in. baking dish, or use individual dishes (see photo)
- Add pasta to boiling water, cook until only al dente, approx. 5-7 mins., as pasta will cook a bit further in oven.
- Drain pasta and immediately transfer to baking dish.
- For meat - I used mild Italian sausage, 2 links, sliced into bite-sized pieces, which I fried separately while preparing. You could also use prosciutto or, perhaps, even pancetta.
- Add the warm cheese cream mixture to the pasta, spread to cover evenly, or toss slightly.
- Sprinkle Parmesan cheese over top.
- Bake for 20 mins., or until top is golden brown. I added to broiler for a few mins. to achieve desired look, but watch closely so as not to burn!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 184 | 63% |
| Total Fat 20.84g | 26% |
| Saturated Fat 13.25g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 557mg | 23% |
| Potassium 217mg | 6% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.71g | 5% |
| Protein 13.55g | 22% |
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