serves 3
Bring a pot of salted water to a boil and cook pasta according to package directions. Two minutes before the pasta is done, add the frozen peas. Drain the pasta and peas and return to the pot.
While pasta is cooking, melt butter in another small pot over medium heat. Stir in garlic, cook for about 30 seconds. With a wire whisk, stir in the flour, and cook for about 30 seconds (or until the mixture is bubbly). Gradually whisk in the milk. Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese mixture until blended. Stir in the other half of the cheese mixture until melted.
Pour the pasta and peas into the cheese sauce and mix well.
- 3/4 c sharp cheddar cheese, shredded
- 1/4 c Parmesan cheese, shredded
- 1/2 tsp stone ground mustard
- pinch nutmeg
- pinch thyme
- few good pinches of salt
- few grinds of freshly ground black peppe
- 4 oz macaroni shells
- 1/2 cup frozen peas
- 1 Tbs butter
- 1 small garlic clove, finely minced
- 1 Tbs flour
- 1 c whole milk
Place the cheeses, mustard, nutmeg, thyme, salt and pepper in a small bowl. Set aside.
While pasta is cooking, melt butter in another small pot over medium heat. Stir in garlic, cook for about 30 seconds. With a wire whisk, stir in the flour, and cook for about 30 seconds (or until the mixture is bubbly). Gradually whisk in the milk. Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese mixture until blended. Stir in the other half of the cheese mixture until melted.
Pour the pasta and peas into the cheese sauce and mix well.
