Hi, John! Happy New Year and welcome to the first
recipe of the month for 2020. We're kicking off the year right
with a real crowd-pleaser: Kwame Onwuachi's Baked Rigatoni.
And be sure to keep an eye on your inbox for another can't-miss
recipe in February! Each month features a scrumptious,
finger-lickin', out-of-this-world recipe from a chef working
with us on the front lines of childhood hunger.
Happy cooking!
Shortbread
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Kwame Onwuachi's Baked Rigatoni
Serves 15
Ingredients
*
? cup butter
*
? cup flour
*
3 cups milk
*
2 cups of heavy cream
*
3 ounces cream cheese
*
1 teaspoon black pepper
*
1 tablespoon minced garlic
*
5 ounces grated yellow cheddar, divided in half
*
5 ounces grated smoked gouda, divided in half
*
3 ounces grated pepper jack, divided in half
*
3 ounces grated provolone, divided in half
*
14 ounces rigatoni
*
2 cups bread crumbs
*
Salt, as needed
Method
1.
Preheat oven to 350 degrees.
2.
Set a large pot filled with salted
water on high heat and boil pasta until tender. Strain and cool.
3.
Melt the butter in a medium saucepan.
Add the garlic and saut for 3 minutes over medium-low heat. Add the
flour and fold together with a rubber spatula, cooking 5 minutes more.
Slowly whisk in the milk until fully incorporated. Add the cream
cheese, pepper, and half of each of the other cheeses.
4.
In a large mixing bowl, mix the pasta
with the cheese sauce and season with salt. Add the remaining cheeses
and place in a 9-by-13-inch baking pan. Bake uncovered for 20 minutes.
Cover the surface with the bread crumbs and cook for another 15
minutes, or until the crumbs are golden brown. Cool for 10 minutes
before serving.
ABOUT THE CHEF: Kwame
Onwuachi
Kwame Onwuachi is an
American-Nigerian chef based
in Washington, D.C. He was a
contestant on Top Chef in
2015. He has been recognized
by Food & Wine magazine,
Esquire magazine, and the
James Beard Foundation as one
of the best chefs in
America.
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