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Macaroni and Cheese Arrabiata Recipe

June 21st, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbpenne pasta
  2. 1tablespoonolive oil
  3. 2clovesgarlic
  4. 1 (16 ounce)canwhole tomatoes, drained and chopped fine
  5. 1/4teaspoonfresh coarse ground black pepper
  6. 1teaspooncrushed red pepper flakes
  7. 3/4cup pittedkalamata olives, chopped
  8. 1/2teaspoondried basil
  9. 3tablespoonsbutter
  10. 3tablespoonsflour
  11. 1 1/2cupsmilk
  12. 3/4cup gratedFontina cheese
  13. 1/4cup gratedparmesan cheese, plus
  14. 2tablespoons gratedparmesan cheese

DIRECTIONS

  1. Cook pasta in boiling, salted water until al dente.
  2. In a medum skillet heat olive oil.
  3. Saute garlic until golden.
  4. Add the tomatoes and the peppers.
  5. Simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
  6. Stir in olives and basil and set aside.
  7. Melt butter in heavy saucepan.
  8. Stir in flour.
  9. Cook and whisk over medium heat for l minute.
  10. Add milk all at once, whisking until smooth.
  11. Cook and stir until thickened and bubbly.
  12. Stir in fontina and 1/4 cup Parmesan cheese and remove from heat.
  13. Stir until cheese melts.
  14. Add salt to taste.
  15. Stir in tomato mixture and stir well.
  16. Drain macaroni.
  17. Return to pasta pot and shake until all moisture evaporates.
  18. Add sauce, sirring well to coat all the pasta.
  19. Pour into a 9 by 13 inch baking pan.
  20. Sprinkle with remaining Parmesan chees.
  21. Bake at 400 degrees for 20 minutes, until golden brown.

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