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Wisconsin Farmhouse Supper Print Email


1/2 cup beer
1/4 cup unsalted butter
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups milk
1 1/2 cups (12 ounce can) evaporated milk
1 cup (4 ounces) shredded sharp aged cheddar cheese
1 cup (4 ounces) shredded gouda cheese
1 cup (4 ounces) shredded baby swiss cheese
2 tablespoons coarse ground mustard
1 pound mostaccioli or rigatoni, cooked, drained
3/4 pound lightly smoked ham, julienned
1 1/2 cups seeded, diced plum tomatoes

Simmer beer in small saucepan three minutes or until reduced by half. Set aside. Simmer beer in small saucepan three minutes or until reduced by half. Set aside.

Melt butter in large saucepan over low heat. Blend in flour, salt, paprika, black pepper and cayenne pepper. Cook two minutes, stirring constantly. Gradually add milk, evaporated milk and reserved beer. Cook, stirring constantly, until thickened. Remove from heat; add cheeses and mustard, stirring until melted.

In large bowl, combine pasta, ham and tomatoes. Add sauce; mix well. Pour into buttered 3 quart casserole. Bake at 350° F for 25 minutes or until heated through. - Servings: 8

Recipe © 2004 Wisconsin Milk Marketing Board, Inc.
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