Wheelies & Cheese
14 ounces Community Grains Hard Amber Durum Wheelies Pasta
3 tablespoons butter
1/3 cup white or yellow onions, chopped finely
3 tablespoons Community Grains Hard Red Winter Wheat Flour
3 cups milk
11 ounces cheddar (or use a combo of other cheeses that melt well—some of our favorites include Fontina Val d’Aosta, Antique Gruyere, Franklin’s Teleme and Emmenthal)
2 tsp salt
1 tsp pepper
Bread crumbs (optional)
Cook the Wheelies until just done, drain, and set aside.
In a large pot (big enough to hold 4 cups of sauce and all the cooked wheelies) heatthe butter over medium-low heat and add the onions. Sweat the onions for a minute or two. Add the flour to the onion and butter and cook for a minute or so. Make sure your heat is not too high, you do not want to burn the butter or the flour. In a bowl mix the milk and cornstarch together well. Add milk mixture to the flour while whisking. Stir with a whisk often as the mixture will start to thicken.
Once it has thickened add the cheese and turn the heat to low. Stir in the cheese until completely melted. Remove from heat. Add the Wheelies to the cheese sauce and stir to coat evenly.
At this point you can either serve the pasta or you can transfer it to an oven-safe dish, sprinkle with bread crumbs and bake at 450 degrees for 10 minutes oruntil golden.