Martini Mac and Cheese

Martini Mac and Cheese


1 lb pasta, uncooked, any short type (rotellini/orecchiete)
3 Tbsp unsalted butter
3 Tbsp all purpose flour
4 c low fat milk
1 tsp ground coriander
1/2 tsp black pepper
1 tsp salt
4 c shredded sharp cheese
1 c grated Parmesan
1/2 c crumbled Gorgonzola
1 jar(s) (3.5 oz) cocktail onions, drained
1 c pimento stuffed green olives, chopped


Heat oven to 400. Grease 13 by 9 inch baking dish.

Bring 4 quarts of water to boil; add pasta and 2 tablespoons kosher salt. Stir and cook until al dente (about 8 minutes). Drain and return to pot to keep warm. In saucepan melt the 3 tablespoons butter add flour and cook and stir a couple minutes. Whisk in milk, coriander, 1 teaspoon salt and pepper, bring to simmer and cook and stir until slightly thickened. Take off heat and stir in the cheeses. Stir in the onion and olives. Pour white sauce over pasta and stir to combine. Transfer to baking dish and sprinkle with 1/2 cup cheddar and Parmesan. Bake until bubbly and cheeses are golden brown about 20 minutes. Cool slightly before serving.



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