Ricciolini and Cheddar Loaf
|Light cream||1 Cup (16 tbs)|
|Sharp cheddar cheese||1⁄2 Pound, grated|
|Garlic powder||1⁄2 Teaspoon|
|Ricciolini||3⁄4 Pound, cooked very al dente, drained|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
In a saucepan, melt the butter and add the flour, stirring until it is a smooth paste.
Add the cream, a little at a time, stirring until smooth and thickened.
Season to taste with salt and pepper.
Add the cheese, stirring over medium heat until it melts.
In a loaf pan, melt the garlic butter.
Add the cooked pasta and the breadcrumbs to the cheese sauce, and blend.
Spoon into the loaf pan; cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until brown.