Categories: Pasta
Ingredients
- Salt
- 1 lb. cavatappi pasta
- 1 tbsp. olive oil
- 3 tbsp. butter
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- Black pepper
- 3 tbsp. all-purpose flour
- 2 tbsp. sweet paprika, plus additional for garnish
- 2 cups whole milk
- 2 tsp hot sauce
- 3 cups grated sharp yellow cheddar
- 2 (4-oz.) jars pimientos, drained
- 1/4 cup finely chopped fresh parsley
Directions
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Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to just shy of al dente.
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Heat a large pot over medium heat with the olive oil and butter. When the butter melts, add the onions, garlic and salt and pepper and cook until the onions are softened, about 5 minutes. Add the flour and cook for another minute. Stir in the paprika. Whisk in the milk and hot sauce and bring up to a bubble, then cook to thicken for a minute or two. Turn off the heat and stir in half of the cheese in a figure-eight motion until melted. Add the pimientos.
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Preheat the broiler.
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When the pasta is nearly al dente, drain it well and add it to the pot with the cheese sauce. Toss to combine. Then pour the pasta into a baking dish, top with the remaining cheese, and brown it under the broiler, 2 to 3 minutes. Garnish with the chopped parsley and a generous sprinkle of sweet paprika.