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Ingredients
- 6 tbsp. unsalted butter
- 1 lb elbow twists or corkscrew pasta
- 1/2 cup all purpose flour
- 5 cups milk
- 4 large garlic cloves, minced
- coarse salt and freshly ground pepper
- 12 oz cheddar cheese shredded (3 cups)
- 12 oz Monterey jack cheese, shredded (3 cups)
- 2 tsp dried thyme
- 2 1/2 cups diced fresh tomatoes
- 3/4 cup plain breadcrumbs (optional)
Preparation
Step 1
preheat the oven to 350. butter a 9x13 inch oven proof dish. cook pasta in a large pot of boiling salted water until just al dente, about 8 mins. drain; run pasta under cold water for 1 mins. drain well. in a wide pot, melt the butter over medium heat. whisk in the flour, cook 1 mins, whisking. whisk in the milk and garlic, cook over medium-low heat, whisking occasionally, until mixture thickens, about 10mins. season with salt and pepper. add cheeses, thyme and tomatoes; stir until cheese has melted. stir in reserved pasta. transfer to buttered dish. sprinkle with breadcrumbs; bake until top is golden brown, 20 to 30 mins.
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