Barilla® Whole Grain Rotini with Cauliflower & Italian Cheese Sauce

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Ingredients for 8 people

  • 1 box Barilla® Whole Grain Rotini
  • 6 cups cauliflower florets
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 6 cups milk
  • 6 tablespoons flour
  • 6 tablespoons butter
  • 8 ounces Fontina cheese, grated
  • 1 cup Parmigiano-Reggiano cheese, grated
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  • Preheat oven to 375°F
  • In a large skillet heat olive oil over medium heat then add the cauliflower and sauté for 2-3 minutes, add the garlic and sauté an additional minute season with salt and pepper
  • In a medium pot heat the milk and bring to simmer
  • In a separate pot melt the butter then stir in the flour, cook over medium heat for 2-3 minutes
  • Whisk in the warm milk and bring to a simmer, make sure the sauce is perfectly smooth and has no clumps
  • Cook for 3-4 minutes to cook out the flour
  • Whisk in ½ the cheese
  • Cook the pasta ½ the recommended time, drain and toss with the sauce and cauliflower
  • Transfer mixture to a 13 x 9 inch baking pan then top with remaining cheese
  • Bake for 25-30 minutes uncovered
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