Bow Cheesy
4 T butter
4 T flour
1 c half & Half
1 can chicken broth
1 t salt
½ t pepper
12 oz bow tie pasta
2 c spinch
¼ c parmesan
¼ c asiago
¼ c romano
½ c gouda
½ c chedder
½ c gruyere
½ c fontina
Boil water for pasta in large saucepan; when water reaches a boil add pasta.
In medium saucepan melt butter then sprinkle flour over it, let sit for a couple
seconds; wisk together to make roux. Wisk in half & half, chicken broth, salt
and pepper. Bring to almost a boil then add the cheeses and let them melt stirring
often. Dish it up by drizzling sauce over the top of the bowtie pasta on plate.
Add comment