Ingredients
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.5 Cup Butter
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.25 Cup (Chopped) Onion
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1 Clove (Chopped) Garlic
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.25 Cup Flour
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1 Cup Milk
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1 Cup Half and Half
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1 Pinch of Nutmeg
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1 Cup Shredded Cheddar Cheese
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1 Cup Shredded Monterrey Jack Cheese
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.5 Cup Shredded Parmesan Cheese
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16 Ounces Cavatappi Noodles
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1 Tomato
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4 Tablespoons Panko Bread Crumbs
Directions
- Cook Pasta: Cook cavatappi noodles according to package directions. Drain and set aside.
- Béchamel Sauce: Melt butter in saucepan. Once it is bubbling, add chopped onion and garlic; saute until translucent. Add flour and stir continuously for 20-30 seconds. Slowly add of milk stirring continuously until combined ensuring that all lumps are stirred in. Stir in half and half and nutmeg until very smooth. Let simmer for 10 minutes and remove from heat.
- Finishing Sauce: Combine all shredded cheeses in a bowl and set aside 1/2 cup of the mixture for later. Add cheese to hot pan of sauce one handful at a time stirring continually between additions to ensure everything melts. If you can still see pieces of cheese once you have added it all in, you can add it back to the heat for a few seconds at a time to melt the remaining cheese (do not allow it to get too hot or come to a boil at this point as it can ruin the sauce).
- Serving: *If preparing ahead, see instructions below* If serving immediately: Chop tomato. Combine sauce, tomato and cooked noodles in a large bowl. Separate into individual serving bowls and top with equal portions of reserved cheese and panko bread crumbs.
Meal Prep Tip:
You can make and store the sauce and noodles in the refrigerator for up to 3-5 days. To ensure it tastes top notch when you reheat it, store the noodles and sauce separately. If they are combined, the noodles tend to absorb the moisture from the sauce and it typically ends up a bit dry instead of creamy. If you accidentally combined them ahead of time, try adding a bit of milk just before reheating to add some moisture back in.
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