Martini Mac and Cheese

Lynnda Cloutier

By
@eatygourmet

The addition of cocktail onions and olives is fun, colorful and has a welcomed salty flavor.Unknown Source


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Ingredients

1 lb. short shaped or tubular pasta, such as rotellini or orecchiette
salt
3 tbsp. unsalted butter
3 tbsp. flour
4 cups low fat milk
1 tsp. ground coriander
1/4 tsp. pepper
4 cups shredded sharp cheddar cheese
1/2 cup crumbled gorgonzola cheese
1 jar cocktail onions, drained, rinsed and chopped, 3.5 oz
1 cup pimiento stuffed green olives, chopped

Directions Step-By-Step

1
Adjust oven rack to middle position and heat oven to 400. Grease a 13 x 9 inch baking dish and set aside.
2
Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp. salt and cook, stirring often til just shy of al dente Drain pasta and return to pot.
3
Meanwhile, melt butter in large pan over medium heat. Add flour and cook for 1 minute. Whisk in milk, coriander, 1 tsp. salt and pepper; bring to a simmer and cook til thickened slightly, 5 to 7 minutes.
4
Off heat, whisk in 3 1//2 cups of cheddar, 1/2 cup of Parmesan and the Gorgonzola til melted. Stir in onions and olives.
5
Pour sauce over past and stir til evenly combined. Transfer mixture to prepared baking dish and sprinkle remaining 1/2 cup cheddar and 1/2 cup Parmesan over top.
6
Put baking dish on foil lined rimmed baking sheet and bake til sauce is bubbling and cheese is golden brown, about 20 minutes. Cool for 10 minutes before serving. Serves 8

About this Recipe

Course/Dish: Pasta