Ingredients: |
Ingredients: 1 lb. elbow macaroni (Barilla Plus, fortified with flax seed & whole grain)
sea salt
3 tbsp. butter
3 tbsp. flour
2 c. milk
1-3 tsp. Dijon mustard
1-2 dashes Worcestershire sauce
1-2 dashes hot sauce
1/2 tsp. salt
freshly ground pepper
freshly ground nutmeg
1/2 lb. cheddar cheese, grated
1/2 lb. frozen peas
diced cooked ham (optional)
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Directions: |
Directions:Put a large kettle of water on to boil. Meanwhile, in a medium saucepan, melt the butter. Stir in the flour and cook until the mixture turns golden and bubbly. Whisk in about 2 cups of cold milk, all at once, stirring until the mixture is smooth. Continue to cook over medium heat until the milk comes to the boil.
When the water is boiling, toss in a palm-full of coarse sea salt, then add the pasta. Cover and return to boiling. Boil, uncovered according to the package directions, about 10 minutes for al dente.
While the pasta is cooking, stir the milk mixture and add in flavorings to desired taste. Dijon mustard, hot sauce, Worcestershire sauce, a pinch of nutmeg, salt, and pepper, etc. Then grate the cheese with the large holes of a box grater or grating disk of a food processor. When the milk mixture (béchamel) is bubbly and thickened, turn off the heat and add the cheese, whisking to blend well. Check for seasoning; set aside.
Drain the pasta; return it to the hot kettle. Pour the cheese sauce over the hot pasta, add in the peas and stir to evenly coat. If adding diced ham, add it in with the peas, or garnish individual bowls of the pasta with thin-sliced stripes of deli ham. |
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