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Barilla PLUS® Elbows with Cheese Sauce and Arugula (Elbows Barilla PLUS® con Salsa al Formaggio e Rucola)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 30 minutes

Servings: 7-9

Regions: Valle D'Aosta

Wine pairing: White

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Ingredients

6 cupsmilk
6 tablespoonsbutter
6 tablespoonsflour
1-1/2 cup (8 ounces)Fontina cheese, grated
pinchnutmeg
1 tablespoonextra virgin olive oil
1/2 cup (2 medium)shallots, minced
4 ouncesarugula, coarsely chopped
to tastesalt
to tastefreshly ground black pepper
1 boxBARILLA PLUS Elbows
1/4 cupParmigiano cheese, grated


PREHEAT oven to 350. Butter a 9x13 inch baking dish.
BRING a large pot of water to a boil.
HEAT milk in a small saucepan.
MELT butter in a separate medium saucepan. Add flour and cook 2-3 minutes, stirring frequently.
WHISK in hot milk. Bring to a boil, whisking frequently. Remove from heat. Gradually whisk in fontina cheese and pinch of nutmeg. Set aside.
HEAT olive oil in a small skillet. Sauté shallots until golden. Add arugula. Season with salt and pepper.
COOK pasta according to package directions. Drain. Add hot pasta to sauce. STIR in arugula mixture. Sprinkle with Parmigiano cheese.
BAKE for 20 minutes




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