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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 14 |
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You'll throw rocks at Kraft. first bite always served with a side of seared tongue Ingredients:
1 package pasta (i like rotini) |
butter |
flour |
chicken stock |
yellow mustard |
onion, garlic, celery powder/salt |
cream |
grated cheeses: cheddar and whatever other cheese you like. i add cheddar, parmesan, cream cheese, dubliner, etc. |
Directions:
1. Boil your bite-sized pasta to VERY al dente (2 - 3 minutes less than the package says) and drain in sink.
2. While pasta is boiling, grate cheese.
3. Immediately put 2 T butter in pasta pan.
4. Put pan back on stove, warm pan back up.
5. Throw in 2 T flour to make roux. Add more if necessary; it should be something between toothpaste and yogurt consistency.
6. Cook on med-low just until the roux starts to darken. Get your whisk ready.
7. Pour in 2 C chicken stock SLOWLY while whisking the heck out of it. Whisk! Whisk! Lumps are bad! Whisk! Get the corners!
8. Add 1 T yellow mustard, and 1 t each onion, garlic, celery powder/salt.
9. Bring to a simmer.
10. Throw in grated cheese.
11. Pour in 1/2 - 1 C cream.
12. Warm through and stir.
13. Taste; it should be VERY strong. Whooh! Taste again - this time put a pasta piece in the spoon. See? That's better. Nummies. Remember, the pasta will mellow out the taste a lot.
14. Add pasta and put the lid back on; bake at 350 for 20 - 30 minutes.
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