I make this on special occasions. Basically, it calls for making an au gratin sauce then combining with cooked pasta. You can prepare ahead of time then reheat in the oven with a parmesan and bread crumb crust, if you like that.
1 box pasta, cooked
1 pint heavy cream
1 pint chicken stock
8 oz. shredded cheddar cheese
8 oz. cubed Velveeta
4 oz. grated parmesan
2 oz. crumbled bleu cheese
2 tbsp. Dijon mustard
bring stock and cream to a boil. Thicken slightly with cornstarch and water. Slowly add cheeses. Whisk in Dijon mustard. Season. Mix with pasta and serve.
To reheat, place in a buttered casserole pan, bake at 350 degrees for 30 minutes, stirring occasionally.
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