Blue cheese, walnuts, cream and pasta served steaming hot straight from the oven.... does it get any better?
We recommend parining this one with wine and not beer. It's just too filling to find room in your stomach for carbonation! We had it with Ravenwood Vinter's Blend Zinfandel -- it's an affordable but solid bottle of red zin with great berry notes. Plus, you can find it just about anywhere. Enjoy!
What you'll need:
-1/2 lb penne pasta
-1 tbsp. butter
-1 tbsp. flour
-1 1/2 cup milk (we used skim, but whatever you have in your fridge will do)
-1/4 cup shredded sharp white cheddar
-1/2 cup crumbled blue cheese
-1/4 cup chopped walnuts
-3 tbsp. crushed walnuts (chopped very fine)
-2 large slices sourdough bread
-1 tsp. dried parsley
-1/4 tsp. onion powder
-1/4 tsp. garlic powder
-1/4 tsp. salt
-1/4 tsp. pepper
What to do:
Preheat oven to 400ºF.
Boil the pasta until it is just barely al dente -- it will cook more in the oven. Drain and place in a large mixing bowl.
In a saucepan, melt butter over low heat. Add flour and stir until completely dissolved and turning brown. Increase heat to medium. Add milk a small amount at a time, whisking until smooth and thick each time. When all milk is in, add cheddar and stir until melted. Pour over pasta and let cool. When cool, add blue cheese and 1/4 cup chopped walnuts. Stir gently and pour into greased loaf pan.
For the topping, toast the slices of sourdough. Crumble toast into mixing bowl and add the 3 tbsp. crushed walnuts, salt, pepper and spices. Mix and pour over top of pasta. Bake for 25-30 minutes, covered with foil the first 10 minutes and uncovered the remaining 15-20 minutes.
|It should look something like this before scooping and plating.|