You'll also notice a link to the sausages we used. We order our groceries from Spud.com weekly and are so impressed with the quality, price and selection. Check it out!
Ingredients:
500g bow tie pasta450g habanero chili sausages, remove casings
2 cups Havarti cheese, grated
2 cups jalapeno block cheese, grated
3/4 cup milk
3 tbsp butter
1/2 cup flour
3 garlic cloves, fine sliced
3 hot chilies, fine diced (I suggest one of each: red chili, Serrano chili, jalapeno)
3/4 cup reserved pasta water
1/4 cup bread crumbs
salt and pepper to taste
Instructions:
1. Pre-heat your oven to 350 F.2. Boil the pasta according to the package directions. Make sure it is quite al dente since you will be baking the pasta. No one like soggy pasta! REMEMBER to reserve pasta water.
3. Chop the hot peppers, grate cheese, slice garlic, remove sausage from casing.
4. In a frying pan on medium heat, fry your sausage meat, breaking it up as it cooks. When it is almost done, add the diced chillies and mix well.
5. Time to make the roux! In a frying pan on medium heat, melt butter and add sliced garlic. Gradually add flour and whisk into butter until dissolved with a plastic whisk.
6. When the flour, butter and garlic make a paste, gradually add the milk, whisking all the time. Reduce heat to medium-low and NEVER stop whisking. You will burn the roux if you stop moving it around.
7. Reserve 1/2 cup of each cheese and combine the cooked pasta, roux, cheese* and sausage into a casserole pan. If the pasta mixture looks dry, add some pasta water. Spread the pasta flat, sprinkle with bread crumbs and top with the remaining cheese.
8. Bake for 20 minutes or until bubbly and crispy on top.
9. Try and eat it without feeling guilty ;-)
*feel free to adjust the cheesiness, this is a lot of cheese!
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