Silli Pasta

My nieces never visit. They live in Co. Clare, and I live in New York. I’ve invited them many times. They’re six and four years old, and tell me that there isn’t as much money in flipping houses as there used to be: Times are tough, and the price of a flight is hard come by.

That’s what they say.

This is for them.

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SERVES: 4 ADULTS OR MANY, MANY YOUTHS
PREP TIME: 5 MINUTES
COOK TIME: 45 MINUTES

Ingredients

12oz/350g fusilli pasta – or any short pasta
1/2 cup all-purpose flour
4 tbsps butter
2 cups of whole milk
8oz shredded cheddar cheese – the supermarket stuff
Salt & pepper

Method

Preheat your oven to 350°F/180°C.

Cook the pasta but stop about a minute shy of the box instructions, then drain, and set aside.

Melt the butter in a heavy-bottomed skillet over medium heat. Once the butter is fully melted, sprinkle in flour and whisk, scraping the bottom to prevent burning. Allow it to cook until the butter is fragrant, and it doesn’t smell like flour.

Slowly add the milk, whisking until there are no lumps left. Simmer for a minute or two. Dip a cold spoon in the mixture; if the mixture coats the back of the spoon, it might be ready. Run your finger across the back of the spoon; if it clears a path, it’s ready.  If the mixture flows back to fill the space, it needs a little minute.

Once it’s done, knock off the heat and add about three-quarters of the cheese in small batches, whisking to a creamy consistency.

Add the pasta and mix. Season with salt and pepper, then spoon into an 8×8-inch baking dish. Scatter the leftover cheese across the top and bake for about twenty-five minutes. When the top starts to look crunchy, and the edges are bubbling, it’s ready.

Well, not really. Leave it on the counter, and play Magna-Tiles with the kids until it’s cooled enough, then serve.

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Notes

If the butter starts to brown as it melts, the pan is WAY too hot. Turn it down a ways.

I find I have an easier time of it if I sift the flour before adding it to the butter.

I use Kraft Triple Cheddar Shredded Cheese straight from the bag for this recipe. Whatever you have in your fridge is fine.

If you only have a non-stick aluminum pan, that’s fine, but for the love of God, use a wooden spoon instead of a whisk. It’ll be a little lumpy, but absolutely edible.