ROTINI

Rotini

 

Ingredients:
2 cups low fat milk
1 bay leaf
2 T. butter
2 T. cup flower
½ tsp salt
¼ tsp black or white pepper freshly ground
½ cup grated Parmesan cheese
¼ cup crumbled Gorgonzola
1 small red onion rough cut and flaked
1 small can mushrooms

Method:
Obviously this will work well in one of the modern bottom heated crockpots with a low temperature setting about 170 Fahrenheit.

1. Mix the flower and butter together with the back side of a fork until a smooth past is formed let sit at room temperature.

 2. Put the milk in the coffee pot with the bay leaf and let come to temperature about 2 hours.

 3. Remove the bay leaf and stir in the rue, the sauce will thicken right away. Be careful when stirring in the rue and the cheese. I used a fork to transfer the rue to the pot and a whisk to stir so as not to crack the glass pot.

  4. Add the cheese and stir in the pot. When all is smooth, add the mushrooms and onions to the pot and gently stir until uniform. I use a plastic spoon.

 Serve over pasta and don’t worry if you have to hold it a few hours, just dilute with a little more milk if it thickens too much. No burning, scalding or separating will occur even when you microwave the leftovers.