South Carolina’s favorite side dish takes on an Italian flair with this delicious recipe.
Photo by Iuliia Nedrygailova
SERVES 8–12
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
2 garlic cloves, grated
Kosher salt
Pinch, nutmeg
¼ teaspoon crushed red pepper
½ teaspoon dried basil (or Italian seasoning)
2 cups grated mozzarella cheese
1 cup grated fontina cheese
1 cup grated Parmesan cheese
1 16-ounce box rotini, cooked according to package instructions
12 medium-sized Italian meatballs, halved (or not)
1 24-ounce jar marinara sauce, your favorite
Fresh basil, rolled and thinly sliced
Preheat oven to 350 F. In a large skillet over medium heat, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and continue stirring until mixture starts to get thick. Whisk in garlic, salt, nutmeg, crushed pepper and basil. Continue whisking 3–4 minutes until thickened. Remove from heat and stir in half of cheeses until melted. Fold in the cooked pasta and pour into a sprayed 13-by-9-inch ovenproof dish. Top with meatballs and sauce, and sprinkle remaining cheeses. Bake for 25 minutes until cheese melts and mixture is bubbly. Remove from oven and let cool slightly and garnish with fresh basil.
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