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Stacy's weekday kid pleaser.
Submitted by: Stacy McPherson
For a printer friendly version of this recipe, click here
Servings: 4 Comments:
Stacy found this to make it easy for Marlys and Glenn to make a meal for the kiddies when she and Tom were both gone on business trips. We visited from CA to "babysit" Emma (then 14) and Nate (then 11); they took good care of us.
This is a meal begging for variations. One on my mind is mushrooms and peas, with a bit of blue cheese added. Go for it.
Ingredients:
4 tbls. unsalted butter
4 tbls. flour
3 cups whole mile
Kosher salt and Pepper
8 oz rigatoni (large pasta)
8 oz extra sharp cheddar
10 oz package diced butternut squash
3 oz baby spinach (or a little more)
4 oz potato chips, roughly crushed
2 tbls finely chopped chives
2 tbls grated parmesan
Directions:
Heat oven to 350. Use large oven proof skillet.
Make roux: heat butter to sizzling; whisk in flour to make smooth paste and cook to fragrance; add milk slowly whisking in to make smooth; add liquid if needed.
Add 1 cup water + 1/2 teaspoon salt and pepper. Combine and smooth.
Add pasta immediately, stir to incorporate, cook 1 minute
Cover tightly and transfer to oven for 12 - 14 minutes until pasta is just done.
Remove from oven and start broiler.
Fold cheese into pasta and blend until smooth; then fold in squash and spinach.
Sprinkle chives, parmesan and chips on top and broil about 1 minute until chips are browned.
Enjoy!
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