Italian Macaroni and Cheese

By Sherrie_Adair

Ingredients

• Salt
• 1 pound orecchiette pasta(or any shape pasta)
• 5 ounces dry salami, diced (about 1 cup)
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup garlic peppers, diced(or use roasted red peppers, a minced clove of garlic & tablespoon of red wine vinegar.)
• 1 medium yellow onion, diced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 cup shredded fontina cheese
• 1 cup shredded picante provolone cheese or sharpest provolone you can find
• 1/2 cup shredded fresh basil
• Ground black pepper

Details

Servings 8

Preparation

Step 1

1. Cook pasta according to package directions, drain and set aside.
2. In a large saucepan over medium high heat, saute salami until crisped and browned, about 5 minutes. Add sun-dried tomatoes, garlic peppers and onion. Cook until the onion is tender, about 5-6 minutes. Add butter and stir until melted. Add flour and stir to coat well.
3. While stirring continuously, pour in the milk. Bring the mixture to a boil, continuing to stir. Cook for 5 minutes, still stirring. Turn off the heat and stir in fontina and then provolone. Stir in basil and the cooked pasta. Season to taste with salt and black pepper.
4. Leftovers may require additional liquid & cheese.

Per Serving: 480 calories; 19g fat; 10g saturated fat; 55mg cholesterol; 23g protein; 53g carbohydrate; 3g fiber; 820mg sodium.