This Woman's Day recipe is a classic.
If you're feeling blue or stressed out or just like not spending much time in the kitchen, this is just the ticket for tonight.
Yield: 6 servings
1 pound uncooked cavatappi or other short pasta
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
1 1/2 cups milk
3 tablespoons flour
1/2 teaspoon each salt, onion powder and paprika
1 tablespoon Dijon mustard
1 bag Classic Melts 4-cheese blend
1 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
Boil pasta as package directs. If making crumb-topped, grease a shallow two-quart baking dish.
While pasta cooks, whisk milk, flour, salt onion powder and paprika in a medium saucepan until blended. Bring to a boil over medium-high heat, whisking often. Reduce heat and simmer two minutes until slightly thickened.
Over low heat, whisk in mustard, then cheese blend until melted and smooth.
Drain pasta; return to pot, add sauce and toss to coat. Serve immediately, or, if making crumb-topped, transfer to the baking dish, sprinkle with bread crumbs and Parmesan cheese and broil 2 to 3 minutes.