Thursday, October 7, 2010


12 oz. Rigatoni Pasta
1/2 lb. Velveeta Cheese, Cubed
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1-1/2 c. Milk

Prepare rigatoni. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If too thick add a little more milk. Pour the sauce over the pasta and stir gently.

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