You know when you have containers of uncooked leftover pasta and not enough of one kind to make a huge meal? Well I used 3 different kinds of pasta I had in my cupboard to make this "macaroni" and cheese- but there's no macaroni in it....
I used a combination of: penne rigate, bow ties and campanelle. What's important is that the pastas that you decide to use together should all have similar cooking times.
I also used my slow cooker but you can cook your pasta properly and make it in under 30 minutes.
What you will need:
- 3 cups uncooked pasta
- 1 small onion, diced
- About 1 tbsp. corn starch
- 1.5 tsp of ground mustard
- A sprinkling of red pepper flakes
- About 1/2 cup dry white wine
- About 1.5-2 cups of milk
- 1 can of chedder soup
- A grated cheese blend of: Asiago, Provolone, Parmesan, Fontina and Swiss (Totaling roughly 2.5 cups)
- Salt and Pepper
- Fresh parsley for garnish
* Optional: Because I live with a boy who needs meat, I mixed in about 2 cups of shredded cooked chicken from my leftover Roasty Toasty Lemon Chicken, but you can leave this out.
1. Boil pasta for 2-3 minutes- they need to be hard!- drain & set aside.
2. In the same pot, heat up olive oil and toss in diced onion- cook until softened.
3. Next, add the cornstarch. This will be the thickener for the sauce.
4. Make sure the cornstarch has been absorbed by the oil and slowly stir in the wine.
5. Add dry mustard, red pepper flakes, salt (not too much...) and pepper.
6. Add chedder soup, from the can
7. Add one cup of milk
8. Add half of the cheese blend and stir everything together.
9. Allow mixture to bubble, then remove
10. Add noodles and cheese mixture to slow cooker and cook for 1-2 hours on low.
11. After 30 minutes, add the remaining cheese and milk.
*** Since everyone's slow cooker is different, you should test your noodles after an hour. You want them to be al dente! ***
12. Pour into your serving dish and top with parsley.
Cheezey-Moolicious!
A gourmet spin on a classic dish. Al dente noodles!
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