Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk, preheated
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco sauce (to taste)
- ground nutmeg (a pinch)
- 1 lb penne or 1 lb ziti pasta
- 8 ounces mozzarella cheese, shredded (use whole milk mozzarella)
- 1 (15 ounce) container ricotta cheese (use whole milk ricotta)
- 1/2 cup grated parmesan cheese
- 2 tablespoons coarsely chopped Italian parsley
Directions
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Heat butter in a big saucepan until melted; stir in flour until smooth.
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Cook, stirring, over low heat for about 3 minutes, until the flour is cooked.
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Gradually stir in the hot milk until smooth; cook, stirring constantly, until mixture boils and is thickened.
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Cook, stirring frequently, over low heat for 10 minutes.
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Stir in salt, Tabasco, and nutmeg.
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Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes.
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Drain pasta in colander, then return back to pot; stir in 1 cup mozzarella, the ricotta, ¼ cup parmesan, and parsley into the cooked past to blend.
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Add in white sauce; taste and adjust seasonings.
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Spoon into a buttered 13×9 inch baking dish; sprinkle the top with the remaining ½ cup mozzarella and ¼ cup parmesan.
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Bake in a preheated 350° oven for about 45 minutes, until browned on top and bubbly.