Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marshall Fields Marketplace Deli Wisconsin Cheese and Pasta
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- #4790
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound spiral pasta (or shells or macaroni)
3 cups whipping cream
1 pound sharp white cheddar cheese, grated (divided)
1/2 teaspoon dry ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper (or to taste)
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
directions
Cook pasta in salted boiling water until tender. Drain, rinse and cool. Set aside.
Pour cream in heavy-bottomed saucepan set over medium heat and warm slowly, stirring. Do not boil. When cream is hot, gradually whisk in 12 ounces of the cheese. Whisk in mustard, Worcestershire, pepper, cayenne and salt. Remove from heat.
Set pasta in large bowl. Pour cheese sauce over pasta and toss well to combine. Taste and adjust seasonings if needed.
Preheat oven to 350 degrees F. Butter bottom of high-sided baking dish. There should be at least 1 inch of space at top of dish after pasta mix is added. Pour cheese and pasta mixture into dish. Top with remaining 4 ounces of cheese.
Cover and bake in preheated oven 40 minutes or until bubbling and golden brown.
added by
lannie99
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 20, 2013
Takes a while to prepare but well worth it.