Three-Cheese Baked Pasta

Ingredients

  • 2 teaspoon(s) salt
  • 11 1/2-ounce log fresh goat cheese
  • 3 cup(s) whole milk
  • 11 1/2-ounce log fresh goat cheese
  • 3 cup(s) whole milk
  • 0.25 teaspoon(s) freshly grated nutmeg
  • 5 tablespoon(s) unsalted butter
  • + 11 more ingredients
    • 1 cup(s) freshly grated Parmesan cheese
    • 1 pound(s) dried penne or garganelli
    • 0.5 pound(s) Taleggio cheese
    • 1 pound(s) dried penne or garganelli
    • 2 teaspoon(s) salt
    • 0.25 teaspoon(s) freshly grated nutmeg
    • 1 cup(s) freshly grated Parmesan cheese
    • 0.25 cup(s) all-purpose flour
    • 0.5 pound(s) Taleggio cheese
    • 5 tablespoon(s) unsalted butter
    • 0.25 cup(s) all-purpose flour

1. Preheat the oven to 350°. In a medium saucepan, melt the butter. Stir in the flour until smooth and cook over moderate heat, stirring, until pale brown, about 4 minutes. Slowly whisk in the milk until smooth and bubbling. Cook over moderately low heat, whisking often, until very thick, about 1...

View full recipe at Food & Wine

Comments

Variations on Three-Cheese Baked Pasta

  • Three-Cheese Baked Pasta
    • One 28-ounce can plum tomatoes, drained and juices reserved
    • 1 tablespoon melted unsalted butter
    • 3 cups fresh ricotta cheese
    • +9 other ingredients
  • Three-Cheese Baked Pasta
    • 2 (28-ounce) cans diced tomatoes, undrained
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh parsley
    • +12 other ingredients


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