This is a pretty awesome tasting & calorie-laden dish. I prepared it as a side dish for roasted pork tenderloin. It's rich tangy taste was a nice pairing with a mellow seasoned meat. WOW! I sounded like I was all like on a FOOD show or something. Get real. So, enjoy the recipe & my AWESOME iPhone pictures. Cuz, I'm classy like that.
Shopping List
1 lb rigatoni pasta
6 oz of Swiss cheese grated (or Gruyere would be great too!)
6 oz of Cheddar cheese (grated)
8 oz of Mozzarella (grated)
8 oz of Cemini mushrooms (sliced) or buttons or baby bellas
6 tbsp of butter
3 cloves of garlic (minced)
1/4 cup flour
2 cups of milk (if ya want to be really crazy use heavy whipping cream)
1/2 tsp salt
1/4 tsp of pepper
pinch of nutmeg
Preheat your oven to 375. Grate your cheese. Set aside. Cook pasta according to directions on package, but UNDERCOOK by 3-4 minutes.
While your pasta cooks, melt 1 tbsp of butter in a skillet. Add 1 clove of minced garlic and stir until fragrant (about 30 seconds). Add in sliced mushrooms & saute until they begin to release water & shrink. (about 5 minutes). I found my pan very dry so I drizzled the teeniest bit of olive oil in the pan.
Remove mushrooms from pan & set aside.
Your pasta should be cooked by now. Remove & drain. Set aside.
Melt 5 tbsp of butter in the same skillet. Add remaining garlic & stir for 30 seconds. Add flour & whisk constantly for 2-3 minutes to create roux. (I love that word...roux. It sounds so fancy. I made a "roux")
Anyway, when your roux is golden brown, add milk & continue to whisk for 1-2 minutes.
Set aside 1/2 cup of swiss/cheddar cheese & 1/2 of the mozzarella. Dump the remaining cheese into the sauce and stir for 3-4 minutes until the cheese is melted & sauce has thickened.
Season with salt, pepper, and nutmeg.
Let's talk about FRESH nutmeg. It's worth it! Try it. I didn't do it for years because, frankly, I was a little scared thinking I'd do something wrong. You won't. GO. BUY. IT. NOW. (And, add a little to your cinnamon/sugar mixture when you bake Snickerdoodles. Amaze balls!)
Add your pasta, & mushrooms, stir mixture until the pasta is covered. And, transfer to a baking dish. Top with remaining cheese.
Bake for 30-35 minutes until the top is golden brown.
Dee-lish!
A perfect pairing with pork, a yummy Asian salad, and crusty bread infused with garlic.
Enjoy!
Recipe Credit: Somewhere off the internet. I tweaked it. Wish I could remember where I found it.
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