Macaroni and Cheese Arrabiata

Macaroni and Cheese Arrabiata

czwartek, 23 stycznia 2014

Macaroni and Cheese Arrabiata

Time: 35 mins

Ingredients

• 1/2 lb penne pasta
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 (16 ounce) can whole tomatoes, drained and chopped fine
• 1/4 teaspoon fresh coarse ground black pepper
• 1 teaspoon crushed red pepper flakes
• 3/4 cup pitted kalamata olive, chopped
• 1/2 teaspoon dried basil
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 3/4 cup grated Fontina cheese
• 1/4 cup grated parmesan cheese, plus
• 2 tablespoons grated parmesan 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.