Recipe courtesy of Chef Yury Krasilovsky.
3 pounds Barilla Cellentani
2 cups butter
1/2 cup onions, small diced
2 cups all purpose flour
4 quarts whole milk
3 cups asiago cheese, shredded
2 cups parmesan cheese, shredded
- In a large sauce pot melt butter and gently cook the onion for five minutes over medium heat making sure it doesn’t turn brown. Stir in flour; cook for two minutes.
- Add milk and bring to a simmer, making sure not to scorch the bottom of the pan.
- Whisk in the cheese then season the sauce with salt and white pepper.
- Cook pasta according to directions then drain and toss with the sauce.