Pasta Formaggio

Name: Pasta Formaggio
Ingredients: 3 tablespoons butter; 1/4 cup flour; 1/2 teaspoon dry mustard; 1/4 - 1/2 teaspoon dried chipotle powder (chipotle chili powder); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can evaporated skim milk; 1 1/2 cups milk (2% or skim is fine); 1/4 cup grated parmesan cheese; 1/4 cup grated asiago cheese; 1 cup shredded mozzarella cheese; 4 ounces roasted garlic cheese rolls, shredded (1 cup, I use Hoffmann's); 1 tablespoon tomato paste; 1 lb belleflour pasta, cooked al dente and drained (I use Barilla Campanelle pasta); 1 cup frozen peas

15 ingredients

13 steps

Ingredients

3 tablespoons butter
1/4 cup flour
1/2 teaspoon dry mustard
1/4 - 1/2 teaspoon dried chipotle powder (chipotle chili powder)
1 teaspoon salt
1/2 teaspoon black pepper
1 can evaporated skim milk
1 1/2 cups milk (2% or skim is fine)
1/4 cup grated parmesan cheese
1/4 cup grated asiago cheese
1 cup shredded mozzarella cheese
4 ounces roasted garlic cheese rolls, shredded (1 cup, I use Hoffmann's)
1 tablespoon tomato paste
1 lb belleflour pasta, cooked al dente and drained (I use Barilla Campanelle pasta)
1 cup frozen peas

Directions

1

In medium saucepan, melt butter.
2

Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
3

Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
4

Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
5

Cook over medium heat until sauce begins to thicken.
6

The fattier the milk, the thicker the sauce.
7

Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
8

Stir in tomato paste.
9

Pour cheese sauce over cooked pasta.
10

Stir in peas.
11

Serve at once.
12

If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
13

(I never do this step.).