- 1 lb fusilli pasta (or your favorite)
- 1 stick salted butter
- 3 Tbsp all-purpose flour
- 1 cup whole milk
- 6 oz Muenster cheese, shredded
- 2 cups Parmesan cheese, shredded
- 6 oz Cabot Farmhouse Reserve Sharp Cheddar, shredded
- 4 oz cream cheese, at room temperature
- 2 Tbsp chipotle sauce
- Dashes Salt and pepper, to taste
- 1 cup Fritos, crushed
DIRECTIONS
-
Preheat oven to 350.
- Boil pasta until done; remove from heat and drain.
- Make a roux by melting butter over medium heat and adding flour, whisking until slightly thick and add milk.
- Continue to whisk, add salt and pepper to taste and add in cheeses and chipotle sauce.
- Reduce heat to medium low and continue to stir until all cheeses are melted, adding more milk if needed.
- Remove from heat and pour over pasta, stirring to combine.
- Top with crushed Fritos, cover and bake for 25 minutes, then uncover and bake for another 10 minutes.
recipe source
[mashshare]
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