Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish

Ingredients

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk, preheated
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco sauce (to taste)
• ground nutmeg (a pinch)
• 1 lb penne or 1 lb ziti pasta
• 8 ounces mozzarella cheese, shredded (use whole milk mozzarella)
• 1 (15 ounce) container ricotta cheese (use whole milk ricotta)
• 1/2 cup grated parmesan cheese
• 2 tablespoons coarsely chopped Italian parsley

Directions

1. Heat butter in a big saucepan until melted; stir in flour until smooth.

2. Cook, stirring, over low heat for about 3 minutes, until the flour is cooked.

3. Gradually stir in the hot milk until smooth; cook, stirring constantly, until mixture boils and is thickened.

4. Cook, stirring frequently, over low heat for 10 minutes.

5. Stir in salt, Tabasco, and nutmeg.

6. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes.

7. Drain pasta in colander, then return back to pot; stir in 1 cup mozzarella, the ricotta, ¼ cup parmesan, and parsley into the cooked past to blend.

8. Add in white sauce; taste and adjust seasonings.

9. Spoon into a buttered 13×9 inch baking dish; sprinkle the top with the remaining ½ cup mozzarella and ¼ cup parmesan.

10. Bake in a preheated 350° oven for about 45 minutes, until browned on top and bubbly.

Email to a friend | Print this recipe | Back