Grown-Up Tomato Mac and Cheese

Riverbank News - - NEWS -

Prep time: 10 min­utes Cook time: 30 min­utes Serv­ings: 8

1 box (16 ounces) gemelli pasta

4 cups wa­ter

2 1/2 cups sharp ched­dar cheese, shred­ded, di­vided

1/2 cup (2 ounces) Pecorino

Ro­mano cheese, grated

1 ta­ble­spoon corn starch

1 can (5 ounces) evap­o­rated milk

1 jar (24 ounces) RAGÚ Sim­ply Tra­di­tional Pasta Sauce

2 tea­spoons cracked black pep­per

In large pot, com­bine pasta and wa­ter. Cook over medium-high heat 20-22 min­utes, or un­til pasta is done, stir­ring oc­ca­sion­ally.

In bowl, com­bine 2 cups ched­dar cheese, Pecorino Ro­mano cheese and corn starch. Re­duce heat to medium; stir milk, cheese mix­ture and sauce to­gether with cooked pasta. Cook 5-7 min­utes, or un­til cheese is melted and mix­ture is thick­ened, stir­ring fre­quently.

Sprin­kle with re­main­ing ched­dar cheese and pep­per; serve im­me­di­ately.

Tip: This stove­top method elim­i­nates the need to drain the pasta af­ter cook­ing. The starchy pasta wa­ter gets stirred in and helps cre­ate an ex­tra-rich sauce. El­e­vate this dish by sprin­kling crushed Parme­san cheese crisps on top be­fore serv­ing.

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