How to make it

  • Boil your bite-sized pasta to VERY al dente (2 - 3 minutes less than the package says) and drain in sink.
  • While pasta is boiling, grate cheese.
  • Immediately put 2 T butter in pasta pan.
  • Put pan back on stove, warm pan back up.
  • Throw in 2 T flour to make roux. Add more if necessary; it should be something between toothpaste and yogurt consistency.
  • Cook on med-low just until the roux starts to darken. Get your whisk ready.
  • Pour in 2 C chicken stock SLOWLY while whisking the heck out of it. Whisk! Whisk! Lumps are bad! Whisk! Get the corners!
  • Add 1 T yellow mustard, and 1 t each onion, garlic, celery powder/salt.
  • Bring to a simmer.
  • Throw in grated cheese.
  • Pour in 1/2 - 1 C cream.
  • Warm through and stir.
  • Taste; it should be VERY strong. Whooh! Taste again - this time put a pasta piece in the spoon. See? That's better. Nummies. Remember, the pasta will mellow out the taste a lot.
  • Add pasta and put the lid back on; bake at 350 for 20 - 30 minutes.

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