For the past few years, since seeing Mary's suggestion, I have been serving Wheel Shaped Pasta on November 25th, in honor of the feast of St. Catherine of Alexandria and a special little girl in our home who celebrates her name-day. Here is the recipe I used this year!
Pasta Wheels and Cheese
adapted from Martha Stewart
- 1 pound Wagon Wheel Pasta
- 3 cups Milk
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- Freshly Ground Black Pepper
- Pinch of Cayenne Pepper
- 1/2 teaspoon Dijon, or Yellow Mustard
- 2 1/2 cups grated Cheese
Bring water to a boil in a large pot; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.
Heat milk in a medium saucepan over medium heat until hot.
Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.
Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.
Pour cheese sauce over the pasta noodles, stir, and serve immediately. Serves 8 to 10.
St. Catherine of Alexandria, Pray for Us!