St. Catherine's Pasta Wheels and Cheese

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! 

Saint Catherine's
Pasta Wheels and Cheese
adapted from Martha Stewart 

  • 1 pound Wagon Wheel Pasta
  • Salt
  • 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! 

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1 comment:

  1. This is so clever, Jessica! I would never have thought of wheels pasta. :-)