snappy cavatappi and cheese bake
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| wynn wasinger's casserole, which combined old-fashioned goodness with a |
| southwestern kick, generated many "oohs" and "aahs." serves 4. |
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| 1-1/2 cup | cavatappi |
| 1 tsp | salt |
| 2 Tbsp | butter |
| 1/2 tsp | minced garlic |
| 2 Tbsp | all-purpose flour |
| 1/8 tsp | group black pepper |
| 1-1/2 cup | half-and-half |
| 1/2 cup | heavy cream |
| 1-1/2 cup | shredded sharp cheddar cheese |
| 1-1/2 cup | shredded jack cheese |
| | black pepper to taste |
| 2 oz. | or 1/4 cup canned whole green chile peppers, drained and |
| | julienned |
| 1/4 cup | prepared roasted red bell peppers, julienned |
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| preheat oven to 350. bring water to boil in large pot. add cavatappi and 1 |
| teaspoon salt to boiling water and cook per package directions. when pasta |
| is tender, drain but do not rinse. set aside. in a large heavy skillet |
| melt butter over medium heat. add garlic and saute about 1 minute. stir in |
| flour and pepper, and cook for one minute stirring constantly. add |
| half-and-half a little at a time, continuing to stir constantly. add heavy |
| cream. cook until bubbly and slightly thickened. add cheeses and stir |
| until melted. taste and add salt or pepper as needed. using a wooden spoon |
| gently stir in cavatappi, green chilies and red peppers. pour mixture into |
| a lightly greased 2-quart ovenproof casserole. sprinkle paprika on top for |
| color. bake uncovered about 30 minutes or until bubbly. remove from oven |
| and let stand about 10 minutes before serving. |
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| (ID: 73776) Mirror: rec.food.recipes: Mon, Jul 18, 2005 |