Two months ago, I was strolling along a narrow cobblestone alley on the breathtaking island of Capri. A small, gourmet grocery store caught my eye and I wandered in, awestruck by all the breads, cheeses, pastas, and more. Soon enough you will learn that I live and breathe Italian food and suddenly I found myself surrounded by the best of the best. I looked at my husband and, without saying a word, grabbed as many bags of pasta as I could fit in my arms. He knew immediately that these were coming home to America!

Tonight it was time to finally open and cook some real Italian pasta! I knew this occasion deserved a new and delicious recipe, so I went to searching the web and came up with something good (found a recipe on food network and altered it to fit my tastes)! I used my Italian germelli but this would also taste great with the more traditional ‘elbow’ pasta.

Enjoy this hearty dish in the Fall or Winter. It’s heavy, filling, and full of cheesy goodness!

Ingredients:

• Salt
• 12 ounces gemelli or elbow shaped pasta
• 3 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon dijon mustard
• Pinch of pepper
• 1 (12-ounce) can evaporated milk
• 1/2 cup whole milk
• 3/4 cup shredded yellow sharp cheddar cheese
• 3/4 cup shredded monterey jack cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1 tablespoon chopped fresh parsley

Directions: 

Bring a pot of salted water to a boil; add the pasta and cook until al dente.

Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and pepper and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm.

Combine the breadcrumbs, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.

Drain the pasta and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce. Top with the breadcrumb mixture and fresh parsley.

Makes 4 servings.

XO, Louisa

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