Say {Artisanal} Cheese
What separates the artisanal cheesemaker from the commercial cheesemakers? Read on to find out.
Easy
20 MIN
A sprinkling of Chili Cheese Fritos on top gives this dish a spicy crunch.
Ingredients
SERVINGS: 6
- 1 pound pasta
- 4 tablespoons butter
- 1/2 cup flour
- 1 quart half and half
- 1 pint milk
- 2 tablespoons Italian seasoning
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon each salt and pepper
- 1 pound white Cheddar cheese, shredded (set aside 1/2 cup)
- 1/2 (9.75-ounce) bag Chili Cheese Fritos, crushed
- 1 cup fine bread crumbs
- 1/2 cup chopped parsley
Instructions
Preheat oven to 350°. Cook pasta according to directions, drain and transfer to a large bowl. Toss with olive oil to prevent sticking. Set aside.
In a large saucepan, melt butter over medium heat. Add flour and combine with butter. Cook until the butter-flour mixture is light brown in color. Add half and half and milk and stir with a whisk or wooden spoon until thickened. Add seasonings, then slowly whisk in cheese until melted and the sauce is creamy. If too thick add water until desired consistency. Pour sauce over pasta, then transfer to a greased 3-quart casserole dish. Top with reserved shredded Cheddar cheese.
Mix crushed Fritos and bread crumbs in bowl with parsley. Sprinkle on top of casserole dish. Bake for 10 minutes until cheese on top is melted and golden brown.
Know Your Food
Four Artisan Cheeses from Northeast Florida
Create a cheese board at home with selections from local dairies.
