Because there’s no need to make a separate béchamel, this comforting dish comes together quickly and in the same pot you use to cook the pasta. The only caveat is that the sauce doesn’t hold long, so serve it right away.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If your market sells 5-oz. cans of evaporated milk, you can use one even though it holds a little less than 3/4 cup.
I made this for dinner tonight, followed the recipe to the letter (but added a little more prosciutto), and it came out fantastic! Quick, easy, and delicious!
Made this a couple of times and everyone loves it! A great weeknight meal, perfect!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?