Last night, Bri and I met up with some friends for dinner and trivia. I had never done trivia before and I was pretty pumped. We were terrible! However, the restaurant/bar was great and we had a ton of fun. I will def be trying this out again. I feel like if I continue to go to trivia, I should learn more and more so that I can be better at trivia...right?
I wanted to share this recipe today because it just felt like an easy, pasta sort of day. You know what I mean? This is the kind of dish that I make ahead of time on a Saturday or Sunday and then eat the leftovers for like the whole week. It was super yummy and those BBQ chips on top were one of my finer ideas. You can also vary this dish greatly. Try out different types of cheese, different toppings, different pasta!
(adapted from How Sweet It Is)
1 lb. whole wheat pasta
1/2 tsp olive oil
4 tbsp butter
1 shallot, chopped
3 cloves garlic, minced
1/4 cup whole wheat flour
2 cups skim milk
1/3 cup marscapone
5 oz gruyere, shredded
8 oz light mozzarella, shredded
8 oz sharp white cheddar, shredded
salt and pepper
1/4 tsp nutmeg
1. Make pasta according to directions, but drain 2-3 minutes before al dente.
2. In a large, oven-proof skillet, heat over medium. Once hot, add in olive oil and butter. Once butter has melted, add in the shallot and cook for 1 minute. Then add in garlic and let cook for 1 minute. Whisk in the flour and continue to whisk constantly for about 2 minutes. Pour in the milk while continuing to whisk and let cook for an additional 2 minutes. Stir in the marscapone until well combined and then add in most of the cheese. Save about 1/2 cup of the shredded cheese. Stir until melted. Season with salt, pepper, and nutmeg.
3. Preheat oven to 375. Pour the drained pasta into the cheese skillet and toss until coated. Sprinkle remaining cheese over the top. Crush the BBQ chips over the top of the pasta and let bake for 30 minutes.