Nick’s Tequila Mess For Tuesday

7 cups cooked Rigatoni pasta (cook the pasta before starting this recipe)
1 large mixing bowl
1 Tbsp butter
1 Tbsp black pepper
1 Tbsp all-purpose flour
1 tsp sea salt
2 Tbsp basil – fresh or grounded
1 can evaporated milk
1 cup Fontina cheese – shredded
1 cup blue cheese – crumbled
1 cup Gorgonzola – crumbled
1 large baking dish
1 cup Tequila
1 cup Camembert cheese shredded
2 cups Parmesan cheese
1 bottle Tequila

Preheat your oven to 300 degrees F and then prepare 7 cups of Rigatoni pasta according to the directions on the package. Sit the pasta to the side. In a large mixing bowl, combine butter, black pepper, all-purpose flour, sea salt, basil and evaporated milk. Stir the mixture thoroughly until the ingredients are well blended. Next, blend 1 cup Fontina cheese, blue cheese and Gorgonzola cheese into the milk mixture. Pour the 7 cups of cooked Rigatoni pasta into a large baking dish and then add 1 cup of Tequila to the dish. Lastly, pour the milk/cheese mixture on top of the cooked pasta. Stir the ingredients slowly to blend the mixture into the pasta. Bake the dish for 25 minutes. Remove the dish from your oven and top the dish with 1 cup of shredded Camembert cheese shredded and 2 cups of Parmesan cheese. Serve this dish with glasses of Tequila.



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