Sat 25 Jul 2009
- 3 tbsp (42.5g) unsalted butter
- 3 tbsp (42.5g) all-purpose flour
- 3 cups (70cl) milk
- 4 quarts (3.75l) water
- 1 lb (450g) radiatore pasta
- 12 oz (340g) sharp cheddar
- 4 oz (115g) feta
- 1 large (large) onion
- Salt and pepper to taste
You may use any sort of small pasta you like. (This doesn’t work as well with long pastas like spaghetti.) The quest calls for Limburger, but since mosquitos can’t tell the difference between Limburger and human feet, you’re getting cheddar, with feta in to simulate the texture of Limburger.
- Pre-heat the oven to 350F/180C.
- In a large pot, boil the water. (This is becoming a trend.)
- While the water is boiling, dice the onion and grate the cheddar. (You may, alternately, buy pre-grated or shredded cheddar, but you still have the dice the onion.)
- When the water boils, add the pasta and cook according to the package. (Usually about 10 minutes.)
- Over very low heat in a separate saucepan, melt the butter. If the butter turns brown, start over with new butter.
- When the butter is molten, add the flour and stir until the lumps smooth out.
- Gradually stir 1 cup of milk into the butter/flour mixture. Continue stirring until the new lumps smooth out. (Adding the milk chills the butter/flour mixture, which makes it clump up because of the way starches work.)
- Add the other 2 cups of milk to the sauce. The new milk shouldn’t make it any lumpier. Stir until the sauce has returned to its higher temperature in accordance with
prophecythe heat of the burner.
- Add both kinds of cheese and let the cheddar melt. (The feta will not melt as readily; don’t worry about it.)
- When the pasta is done, drain it and immediately transfer it to a large casserole dish. (Mine’s 9″x13″ – 23cmx33cm.)
- Toss the diced onion liberally over the pasta.
- When the cheese has fully melted, pour the sauce over the pasta and onions. It will settle to the bottom. This is okay. Toss the pasta in the sauce.
- Cover the casserole in aluminum foil. Place in the oven and bake for 30 minutes.
Special thanks to Diane Clahsen! In her Aussie honor we’ve included metric conversions in this recipe.