Macaroni And Cheese Arrabiata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 lb penne pasta
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 (16 ounce) can whole tomatoes, drained and chopped fine
• 1/4 teaspoon fresh coarse ground black pepper
• 1 teaspoon crushed red pepper flakes
• 3/4 cup pitted kalamata olive, chopped
• 1/2 teaspoon dried basil
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 3/4 cup grated fontina cheese
• 1/4 cup grated parmesan cheese, plus
• 2 tablespoons grated parmesan cheese

Recipe

• 1 cook pasta in boiling, salted water until al dente.
• 2 in a medum skillet heat olive oil.
• 3 saute garlic until golden.
• 4 add the tomatoes and the peppers.
• 5 simmer uncovered over medium heat for 5 minutes, until tomatoes are almost mushy.
• 6 stir in olives and basil and set aside.
• 7 melt butter in heavy saucepan.
• 8 stir in flour.
• 9 cook and whisk over medium heat for l minute.
• 10 add milk all at once, whisking until smooth.
• 11 cook and stir until thickened and bubbly.
• 12 stir in fontina and 1/4 cup parmesan cheese and remove from heat.
• 13 stir until cheese melts.
• 14 add salt to taste.
• 15 stir in tomato mixture and stir well.
• 16 drain macaroni.
• 17 return to pasta pot and shake until all moisture evaporates.
• 18 add sauce, sirring well to coat all the pasta.
• 19 pour into a 9 by 13 inch baking pan.
• 20 sprinkle with remaining parmesan chees.
• 21 bake at 400 degrees for 20 minutes, until golden brown.