- 6
Ingredients
- 1 1/2 cups (4 ounces) shredded Asiago D'Allevo DOP
- 1 1/2 cups (4 ounces) shredded Asiago Pressato DOP
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups 1% milk
- 1 cup (6 ounces) diced Speck Alto Adige IGP
- 12 ounces farfalle pasta, cooked to al dente
- Freshly ground pepper
Preparation
Step 1
Preheat the oven to 375°.
In a large bowl, combine the two cheeses, separating 2 cups for the sauce and 1 cup for the topping.
In a 4-quart saucepan over medium heat, melt the butter and then whisk in the flour. Cook for 2 minutes and add 1 cup of the milk. Whisk until smooth, then add the remaining 3 cups of milk and whisk until smooth. Cook until thickened, about 3 to 5 minutes.
Remove the pan from the heat and add the first 2 cups of cheese, ½ cup at a time, whisking until smooth. Stir in the speck and the pasta, season with pepper and mix well.
Pour the pasta into a 9-by-12-inch casserole dish and top with the remaining cup of Asiago.
Bake for 20 minutes, until the casserole is golden-brown and bubbly.
Serve warm.