Spicy roux pasta
This rich roux sauce is spiced with hot sauce and mustard before being stirred through rigatoni. Perfect comfort food.
Ingredients
- 400g/14oz rigatoni
- 1 litre/1¾ pints full-fat milk
- 50²µ/1¾´Ç³ú unsalted butter
- 50²µ/1¾´Ç³ú plain flour
- 1 tsp yellow mustard
- 120²µ/4¼´Ç³ú Red Leicester, grated
- 100²µ/3½´Ç³ú cheddar, grated
- 100²µ/3½´Ç³ú mozzarella, grated
- dash hot sauce
- pinch ground black pepper
- pinch ground white pepper
Method
Cook the pasta according to packet instructions.
Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat.
Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour.
Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers.
Mix the sauce into the pasta and serve.
