Ricciolini and Cheddar Loaf Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| 1/2 pound of very sharp Cheddar cheese, grated | ||
| 1 tablespoon of butter mixed with | ||
| Garlic powder | 1/2 Teaspoon | |
| Al dente | 3/4 pound, cooked, drained | |
| 1/2 cup of coarse breadcrumbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a saucepan, melt the butter and add the flour, stirring until it is a smooth paste.
Add the cream, a little at a time, stirring until smooth and thickened.
Season to taste with salt and pepper.
Add the cheese, stirring over medium heat until it melts.
In a loaf pan, melt the garlic butter.
Add the cooked pasta and the breadcrumbs to the cheese sauce, and blend.
Spoon into the loaf pan; cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until brown.
Add the cream, a little at a time, stirring until smooth and thickened.
Season to taste with salt and pepper.
Add the cheese, stirring over medium heat until it melts.
In a loaf pan, melt the garlic butter.
Add the cooked pasta and the breadcrumbs to the cheese sauce, and blend.
Spoon into the loaf pan; cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until brown.
Chef
