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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. This is a nice change from plain macaroni and cheese, notes the Hurley, Wisconsin cook. Ingredients:
12 ounces uncooked medium shell pasta |
1/2 pound fresh mushrooms, quartered |
1/2 cup chopped green onions |
1 garlic clove, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon cornstarch |
3 cups milk |
1/2 cup chicken broth |
1 cup frozen peas |
1 teaspoon chopped seeded jalapeno pepper |
1/2 to 1 teaspoon salt |
1/4 teaspoon pepper |
dash hot pepper sauce |
2 cups (8 ounces) shredded cheddar cheese, divided |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1/4 cup dry bread crumbs |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.
2. Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese.
3. Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. Yield: 12 servings.
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