pasta a la cheesey man

Creamy, velvety sauce  coats the pasta just right. Preparation is the key with this one - get everything ready and you'll fly through to a very satisfying bowl of pasta. Be creative and top with your favorite flavors - roasted veggies, peas and bacon or gummy bears oh wait...well you get the idea...

Measure out and have handy...

Ingredients:

• 8 Tbls Flour
• 1 small onion
• 4 cups of Whole Milk
• 2 cloves of Garlic
• ½ tsp Oregano
• 2 Tbls Basil
• 2 Tbls Parsley
• 1 cup mixed grated cheese (semi hard)
• ½ - ¾ cup grated parmesan cheese
• 8 oz ricotta (well drained)
• Salt & Pepper

Prepare:

Prepare all of the ingredients ahead of time. Bubbling creamy cheese sauce means you’re going to be stirring a lot. If you stop to measure milk or peel garlic – you’re liable to scorch or burn the sauce.

Chop onion to a fine dice. Avoid using a food processor which turns it to paste that over perfumes the sauce.

Pour 4 cups of whole milk in a microwave safe bowl or measuring cup. Peel and slice the garlic lengthwise into 3-4 slices and drop into the milk. The garlic is to scent the milk – but you want it large enough to find it in the milk. Heat the milk – 30 seconds at a time. You do not want the milk to boil. Just bring the temperature up to a bit warmer than warm to the touch – use your finger to test.

You can use a pot on the stove too. Use low heat and remember – I telling ya – no boiling! I like this description I read – leave on heat just until tiny pearls start to form at the edge of the milk surface next to the pan. Tiny pearls..cute!

Measure out your herbs – I use dry but you can use fresh just use a bit more fresh then listed.

Measure out and keep separate the 2 grated cheeses. The grated cheese can be asiago, provolone or mozzarella – or all three. If you use just mozzarella; you’ll end up with a more mild flavored sauce.

Drain the ricotta in a fine mesh sieve over a bowl.  

Cut butter into 8 pieces. – so that it will melt more evenly.

Instructions: 

1.       Melt butter in heavy bottom sauce pan.

2.       Add onions – cook 4 mins or until translucent not browned.

3.       Sprinkle flour over butter and onions.

4.       Whisk until butter is absorbed. Continue whisking until you see a film start to form on the bottom of the pan.

5.       Slowly whisk in warm milk – being sure not to add the garlic.

6.       Continue to whisk for about 5 mins or until the sauce become velvety and gravy like consistency.

7.       Remove from heat and add and stir in the grated cheeses – stir until cheese is incorporated into the sauce.  

8.       Stir in herbs and add salt and pepper to taste.

9.       Put into the fridge until the mixture cools.

10.   Finally stir in the ricotta – and adjust salt and pepper.