Sunday, October 2, 2011

Farfalle and Cheese

  • 6 ounces dry Farfalle, cook until al dente
  • 1/2 cup cooked green peas
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces (3 1/2 cup) fontina cheese, grated (you can use sharp cheddar if you prefer)
  • 2 ounces romano cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon garlic powder
  • Melt the butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cooking for about 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
  • Add cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated. Sauce can be used immediately or refrigerate up to 3 days.
  • Add cooked Farfalle and green peas. Mix thoroughly and serve.


  1. Healthy, simple, and delicious – my kind of dish! P.S you are a amazing photographer! Serious!I'm drooling just looking at your photos! :-)

    1. Aaww, you're so sweet. Seriously, I'm still learning to take decent pictures of my food. Thanks so much for the kind words.