Main Dish

Italian Macaroni and Cheese

Start to finish: 40 minutes

1 pound orecchiette pasta

5 ounces dry salami, diced (about 1 cup)

1/2 cup chopped oil packed sun-dried tomatoes

1/2 cup garlic peppers, diced

1 medium yellow onion, diced

2 tablespoons butter

3 tablespoons all-purpose flour

2 1/2 cups milk

1 cup shredded fontina cheese

1 cup shredded picante provolone cheese

1/2 cup shredded fresh basil

Salt and pepper

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.

Meanwhile, in a large saucepan over medium-high, sauté the salami until crisped and browned, about 5 minutes. Add the tomatoes, garlic peppers and onion. Continue to cook until the onion is very tender, about 5 minutes. Add the butter and stir until melted. Add the flour and stir to coat well.

While stirring continuously, pour in the milk. Bring the mixture to a boil, continuing to stir. Cook 5 minutes. Turn off the heat and stir in the fontina and provolone, one at a time, to ensure even melting. Stir in the basil and cooked pasta. Season to taste with salt and pepper. Makes 8 servings.

Per serving: 480 calories, 170 calories from fat (36 percent of total calories), 19 g fat (10 g saturated, 0 trans fats), 55 mg cholesterol, 53 g carbohydrate, 23 g protein, 3 g fiber, 820 mg sodium.