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prep time
30 Min
cook time
35 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 pound pasta, uncooked, any short type (rotellini/orecchiete)
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 4 cups low fat milk
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 cups shredded sharp cheese
- 1 cup grated parmesan
- 1/2 cup crumbled gorgonzola
- 1 jar (3.5 oz) cocktail onions, drained
- 1 cup pimento stuffed green olives, chopped
How To Make martini mac and cheese
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Step 1Heat oven to 400. Grease 13 by 9 inch baking dish. Bring 4 quarts of water to boil; add pasta and 2 tablespoons kosher salt. Stir and cook until al dente (about 8 minutes). Drain and return to pot to keep warm. In saucepan melt the 3 tablespoons butter add flour and cook and stir a couple minutes. Whisk in milk, coriander, 1 teaspoon salt and pepper, bring to simmer and cook and stir until slightly thickened. Take off heat and stir in the cheeses. Stir in the onion and olives. Pour white sauce over pasta and stir to combine. Transfer to baking dish and sprinkle with 1/2 cup cheddar and Parmesan. Bake until bubbly and cheeses are golden brown about 20 minutes. Cool slightly before serving.
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