Pasta Formaggio

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon dry mustard
• 1/4-1/2 teaspoon dried chipotle powder (chipotle chili powder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can evaporated skim milk
• 1 1/2 cups milk (2% or skim is fine)
• 1/4 cup grated parmesan cheese
• 1/4 cup grated asiago cheese
• 1 cup shredded mozzarella cheese
• 4 ounces roasted garlic cheese rolls, shredded (1 cup, i use hoffmann's)
• 1 tablespoon tomato paste
• 1 lb belleflour pasta, cooked al dente and drained (i use barilla campanelle pasta)
• 1 cup frozen peas

Recipe

• 1 in medium saucepan, melt butter.
• 2 combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• 3 stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• 4 slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• 5 cook over medium heat until sauce begins to thicken.
• 6 the fattier the milk, the thicker the sauce.
• 7 add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• 8 stir in tomato paste.
• 9 pour cheese sauce over cooked pasta.
• 10 stir in peas.
• 11 serve at once.
• 12 if desired, top with buttered bread crumbs and bake in 350 degree f oven for 10 to 15 minutes to brown topping.
• 13 (i never do this step.).