Cook Pasta according to package directions. Drain and set aside.
Prepare Béchamel Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes. Stir in San Marzano tomatoes, White wine, and Nutmeg. Season with salt and pepper to taste.
In a medium bowl, combine all Cheese Blend ingredients. Mix well.
Add the cooked Pasta to the Béchamel Sauce. Stir to coat.
Spread the Pasta mixture into a greased 9x13 inch baking dish.
Top with the Cheese Blend.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. Broil for the last 2 minutes to achieve a deeper golden color.
Cook Pasta according to package directions. Drain and set aside.
Prepare Béchamel Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes. Stir in San Marzano tomatoes, White wine, and Nutmeg. Season with salt and pepper to taste.
In a medium bowl, combine all Cheese Blend ingredients. Mix well.
Add the cooked Pasta to the Béchamel Sauce. Stir to coat.
Spread the Pasta mixture into a greased 9x13 inch baking dish.
Top with the Cheese Blend.
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. Broil for the last 2 minutes to achieve a deeper golden color.
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