Antipasto Mac

By mschweickert

Ingredients

• 1/2 cup sun-dried tomatoes
• 1 pound cavatappi
• 1 package frozen artichoke hearts (9oz) thawed
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 2 cups milk
• 1/2 tsp dried oregano
• 1/4 tsp each salt and pepper
• 1/2 pound grated Fontina cheese (2 cups)
• 1/4 pound Asiago cheese, shredded (1 cup)
• 1 jar (12 oz) roasted red peppers, drained and diced

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Bring a large pot of lightly salted water to boiling. Carefully remove 1 cup of the boiling water and pour it over the sun-dried tomatoes in a medium bowl. Let stand for at least 5 minutes while making sauce. Add pasta to remaining water; cook 8 minutes. Add artichoke hearts for the last 4 minutes. Drain and set aside.

Meanwhile, melt butter in a medium saucepan over medium heat. Sprinkle with flour and cook, whisking, for 1 minute. Pour in milk, oregano, salt and pepper. Bring to a simmer. Cook, whisking, 3 minutes.

Remove from heat and whisk in both cheeses. Drain and chop sun-dried tomatoes and stir into the cheese sauce, along with roasted peppers. Combine sauce with pasta-artichoke mixture and serve.