Fusilli with cheese
From rivet 15 years ago
- 30 minutes to make
- Serves 6
A rich and creamy side that pairs well with a dry main such as pork chops, grilled steak, or broiled fish.
Ingredients
- 1 LB fusilli pasta shopping list
- 3 - 4 TBSP butter shopping list
- 1 TBSP flour shopping list
- 2 Cups whole milk shopping list
- 1/4 Cup white wine shopping list
- 1 Cup Fontina cheese, grated shopping list
- 1/2 Cup Mozzarella, grated shopping list
- 1/2 Cup Parmesan, grated (do not use the dry stuff in the plastic cans, it is too salty and burns. Use the fresh kind in a bag in the dairy cheese section) shopping list
- 1 Cup fresh parsley finely chopped shopping list
- 1 Cup fresh diced tomatoes shopping list
- Coarsley ground black pepper to taste shopping list
How to make it
- Prepare pasta as you like it
- In large sauce pan over medium heat, melt butter.
- Stir in flour and cook for about a minute
- Gradually stir in milk and cook stirring constantly until mixture thickens and may boil a bit. Do not let it burn on pan bottom.
- Stir in wine
- Add cheeses, then pepper, then parsley, each after a minute or two
- Keep stirring until smooth and creamy
- Ladle fusilli onto a bowl, top with sauce and serve.
- Spoon chopped fresh tomatoes over each serving
People Who Like This Dish 5
- a1patti Salem, MA
- notyourmomma South St. Petersburg, FL
- lellie Pickering, CA
- leonora5 Kleinemonde, ZA
- crazeecndn Edmonton, CA
- wolfpackjack Raleigh, NC
- rivet SW, MO
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The Rating
Reviewed by 3 people-
I love the twist of fusilli, it is a great sauce catcher, of course, you have to have the great sauce to go with it!!! Lovely post.
notyourmomma
in South St. Petersburg loved it
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Love fusilli! Nice recipe.
a1patti
in Salem loved it
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