by mtlabor
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mtlabor's Notes:
1 pound fusili pasta Ask a question about this ingredient
1 ounce flour Ask a question about this ingredient
1 ounce unsalted butter, melted Ask a question about this ingredient
1/4 teaspoon mustard powder Ask a question about this ingredient
1/2 teaspoon hot Spanish paprika Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
3 cups whole milk Ask a question about this ingredient
3 cups gouda, shredded Ask a question about this ingredient
6 ounces cream cheese, at room temperature Ask a question about this ingredient
1/2 cup garlic bread crumbs Ask a question about this ingredient
1 cup grated cheddar cheese, for topping Ask a question about this ingredient
3 tablespoons grated Parmesan cheese Ask a question about this ingredient
Boil pasta according to package directions. Drain.
Ask a question about this stepPreheat oven to broil.
Ask a question about this stepMeanwhile, in a large, nonstick pot over medium high heat, add butter. Let it warm up and then whisk in flour, paprika, mustard powder, cayenne, and nutmeg. Cook for 1-2 minutes until it starts to turn a pale white. You've got the start of a white roux (except it'll be a tad red because of the paprika and the cayenne)!
Ask a question about this stepSlowly add little increments of the milk so the roux doesn't get lumpy, and once you have a smooth mixture, add the rest of the milk. Bring mixture to a simmer, whisking constantly. Cook until thick enough to coat the back of a wooden spoon. Remove from heat and whisk in cream cheese and the gouda. It will melt without being on the burner.
Ask a question about this stepMix cooked pasta with sauce and place into a greased baking dish. Top with the shredded cheddar cheese, breadcrumbs and parmesan. Broil until brown and bubbly, about 2-3 minutes.
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