|8||oz uncooked orecchiette pasta|
|1/4||cup butter (1/2 stick), melted|
|1/4||cup all-purpose flour|
|2||garlic cloves, pressed|
|2 1/2||cups 2% milk|
|1||tsp dry mustard|
|1/8||tsp coarsely ground black pepper|
|4||oz sharp white cheddar cheese, shredded|
|4||oz Gruyère cheese, shredded|
|2||oz fontina cheese, shredded|
|1||tbsp chopped fresh chives|
|1||cup cheese and garlic croutons|
Yield: 4 servings
Nutrients per serving: Calories 790, Total Fat 41 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 70 g, Protein 36 g, Sodium 1020 mg, Fiber 2 g
Cook's Tips: The cheeses in this recipe give it a special spin. Fontina is a semifirm, creamy Italian cheese with a mild, nutty flavor. Gruyère is a Swiss cheese with a rich, sweet, nutty flavor. White cheddar, the most familiar of the three, has a sharp flavor that provides contrast to the other two varieties.
Other types of pasta, such as elbow, can be substituted for the orecchiette pasta, if desired.
Dry mustard is the ground seed of the mustard plant. It can be found in the spice aisle of most grocery stores.
Serve this dish with steamed vegetables or a colorful salad.