Nathan's noodle bake

4–6 tablespoons butter
2–5 teaspoons garlic, minced
4–6 tablespoons flour

2–3 cups milk

Select from:
150 grams Bleu d’Auvergne or mild, rich blue cheese
1 cup ricotta cheese, sour cream, or mixture of other cheeses
150 grams smoked cheese or sharp cheddar

300 grams pasta (large tubes are my favourite)

pecorino Romano (optional)

  1. Melt butter and sauté garlic
  2. Add flour and cook for a few minutes
  3. Add to preheated, almost simmering milk and blend constantly until very thick
  4. Stir in selected cheeses and remove from heat
  5. Cook pasta in salted water for two minutes less than the recommended cooking time
  6. Combine pasta with sauce and place in large greased casserole dish. Top with grated pecorino Romano cheese if desired
  7. Bake at 375° F. for 30–40 minutes until golden and crispy on top
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