Rotini with Stilton Bake
Preparation time: 15 minutes
Total time: 1 hour
Serving size: Serves 6
Download Print Friendly Version
8 Ounces rotini
1 Tablespoon safflower oil
2 Shallots finely chopped
2 Tablespoons flour
1/2 Cup ruby port
1 Cup Meadow Brook 1% Lowfat Milk
1 Cup unsalted chicken stock
4 Ounces stilton or other blue cheese, crumbled
2 Teaspoons dijon mustard
1/8 Teaspoon white pepper
1/4 Cup dry bread crumbs
1 Teaspoon paprika
Preheat the oven to 350 degrees. Pour the oil into a large, heavy-bottomed saucepan over medium heat. Add the shallots and cook them, stirring occasionally, until they are transparent - approximately 2 minutes. Sprinkle the flour over the shallots and cook the mixture, stirring continuously, for 2 minutes more.
Pour the port into the pan and whisk slowly; add the Meadow Brook Milk and the stock in the same manner, whisking after each addition, to form a smooth sauce. Gently simmer the sauce for 3 minutes. Stir in half the cheese along with the mustard and pepper. Continue stirring until the cheese has melted.
Meanwhile, cook the rotini in 3 quarts of boiling water with 1 1/2 teaspoons of salt. Start testing the pasta after 10 minutes and cook until it is al dente.
Drain the rotini and combine it with the sauce, then transfer the mixture to a baking dish. Combine the bread crumbs with the remaining crumbled cheese and scatter the mixture evenly over the top. Sprinkle the paprika over all and bake the dish until the sauce is bubbling hot and top is crisp - 20 to 25 minutes. Serve immediately.
This recipe uses Meadow Brook 1% Lowfat Milk.
|
Send this recipe to a friend!
| 
