Ingredients
>
1/2 (8 oz) pkg Ronzoni® large elbow
>
3 tbsp butter
>
3 cloves garlic, minced
>
3 tbsp all-purpose flour
>
2 cups buttermilk
>
1 1/2 cups sharp Cheddar cheese, shredded
>
1/2 cup Parmesan cheese, grated
>
1/2 tsp salt
>
1/2 tsp pepper
>
1/2 tsp mustard powder
>
2 tbsp fresh chives, finely chopped
Steps
1
Cook pasta according to package directions; drain reserving 1/2 cup pasta water.
2
Meanwhile, melt butter in large skillet over medium heat. Cook garlic for 1 to 2 minutes or until softened. Sprinkle with flour. Cook for 2 to 3 minutes or until smooth.
3
Slowly whisk in buttermilk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Reduce heat to low. Stir in Cheddar, Parmesan, mustard powder, salt and pepper until melted.
4
Toss in pasta, reserved pasta water and chives until well coated.
Tips
If desired, bake in preheated 400˚F oven for 15 to 20 minutes or until golden brown and bubbling.
Comments
Recipe provided by Ronzoni Pasta