Chef Walter's Game Day Mac 'N Cheese
Bowtie Buffalo Style
By Walter Staib
Serves 4 to 6
2 pounds 100% semolina bow tie pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1½ cups milk
Salt
Freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon dried thyme
¾ pound Dietz & Watson® Buffalo Wing Cheddar, grated or finely chopped
¼ pound Dietz & Watson® Domestic Blue, crumbled
½ pound Dietz & Watson® Buffalo Chicken Sausage, cut into 2 inch strips
½ cup grated Dietz & Watson® Parmesan cheese
Hungarian paprika, for garnish
1. Preheat the oven to 375°F., and butter a 2-quart ovenproof casserole dish.
2. Bring a large saucepan of lightly salted water to a boil, and toss in the bow tie pasta. Boil until just slightly firm (al dente), drain in a colander (do not rinse), and set aside momentarily.
3. Melt the butter in a large saucepan over medium heat, stir in the flour to form a smooth paste (roux), and cook for about 1 minute. Pour in the milk, whisking constantly, and bring to a boil. Remove from the heat, season with salt and white pepper, and add the nutmeg and thyme. Stir in the cheeses a bit at a time until incorporated and smooth.
4. Add the bow tie pasta and chicken sausage to the cheese sauce, stirring gently to coat, and pour into the prepared casserole dish. Sprinkle the top evenly with Parmesan cheese, and bake for 10 minutes. Remove the casserole from the oven, and place under the broiler until bubbly and golden brown. (Watch carefully to prevent the top from burning.)
5. Sprinkle with paprika, and serve hot.
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Don't miss Chef Walter Staib on A Taste of History , winner of two Emmy Awards, airing every Saturday on PBS NJN at 5:30 pm & WHYY at 4:00 pm. Check your local PBS channel for times in your area.
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