Something different, maybe slightly unhealthy - but in certain ways alluring. Possibly dangerous in regular quantities, perhaps. The new administration?
1/2 lb penne pasta
1 lb broccoli flowerets
1 lb bulk Italian sausage
Cheese sauce:
1 Tbsp canola oil plus 2 Tbsp butter
1/4 cup flour
2 cups milk
1 Tbsp Dijon mustard
1/2 lb orange sharp cheddar cheese
1/2 lb Monterrey Jack cheese
10 oz fresh mushrooms, sliced
2 cups crispy Cheetos
Preheat oven to 375F. Bring 2 quarts of water to a boil for the pasta in a medium pot. Salt generously. When pasta is just becoming al dente, add the broccoli and cook 2 more minutes. Drain well and return to pot.
Meanwhile, brown the sausage well in a large skillet.
While the sausage browns make the cheese sauce by melting the butter in the oil in a sauce pan. Add the flour and whisk together, cooking about 3-5 minutes. Whisk in the milk and mustard and bring to a gentle boil to thicken. Grate half the cheddar and half the Monterrey Jack cheese and whisk into the cheese sauce until melted. Adjust seasoning with salt and pepper as needed.
When the sausage is browned, tip it into a large oiled 9x13-inch (or two smaller) casserole. Add the mushrooms to the skillet and let them brown up nicely, about 5-8 minutes.
Add two thirds of the sauce to the pasta and broccoli, and layer the pasta over the sausage.
Cube the remaining cheese and mix with the mushrooms in a bowl.
Layer the mushroom mixture over the pasta and cover with the remaining one third of sauce. Top the casserole with Cheetos.
Bake for 30 minutes until bubbly. Makes 1 large or 2 medium casseroles. Serves 6.
Protestors exercising their freedom in Philadelphia the day after Inauguration day, 2017
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