Fall Scoop
Cheesy Baked Cavatappi
Ingredients
- 1 lb. Roseli® Cavatappi Pasta
- 3 c Glenview Farms® Fontina, Gouda and Gruyère Blend, divided
- 3 T Glenview Farms Unsalted Butter
- 3 T Monarch® All Purpose Flour
- 3 c Glenview Farms Whole Milk
- 1 tsp. Monarch Kosher Salt
- 1 tsp. Monarch Black Pepper
- Optional Monarch Cayenne Pepper, pinch
- Optional Monarch Ground Nutmeg, pinch
PREPARATION
- Preheat oven to 375°.
- Make Roux. Melt 3 T of butter over medium high heat heavy bottomed pot. Add 3 T of flour and cook over medium-high heat for 1-2 minutes, whisking constantly. While continuing to whisk, slowly pour in whole milk. Whisk until smooth and there are no lumps. Bring the sauce to a simmer over medium heat. Stir constantly so it does not scorch. Cook until thickened.
- Remove from heat and add Salt, Pepper, Cayenne (optional) and Nutmeg (optional). Add in 2 c of Cheese Blend. Add in Pasta and stir to combine.
- Place half of Cheese Sauce and Pasta mixture into oven-safe baking dish. Sprinkle with 1/3 c of Cheese Blend. Top with remaining Pasta mixture and Cheese Blend.
- Bake for 15-20 minutes, or until bubbling and golden brown on top.
Can be placed into individual sized dishes for baking, as well.
Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens
Serves 8