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