MAC AND CHEESE ITALIAN STYLE

First course - Pasta entree -Vegetarian - Gluten intolerant safe (READ notes below)

1 lb Italian penne pasta
1 cup frozen peas
1 cup diced carrots
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup mozzarella, chopped
1/4 cup asiago, chopped
1/4 cup provolone, chopped
1/4 cup parmigiano, grated
1 envelope Italian saffron
1/4 cup freshly chopped parsley
Salt

Bring a large pot of water to boil, add salt and vegetables. When water boils again (frozen peas will drop water temperature), add pasta.

In the meantime prepare your sauce.

In a saucepan over medium heat warm olive oil and stir in flour, cooking for 1-2 minutes, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.

When thick, remove from heat, stir in saffron and all cheeses, until they melt; keep warm.

Drain pasta with veggies and toss with cheese sauce.

Serve immediately, sprinkled with parsley.

Serves 4-6

- Italian saffron is much tastier than all other saffron. It will give a nice golden color to your sauce and a nice light "exotic" taste.
- Cooking vegetable with your pasta will allow it to absorb some nutrients lost in water by the veggies.
- You can use a high quality Italian whole wheat pasta, if you like it (our Tomasello is great for that, I used half whole wheat and half normal penne, which cook in the same time).
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.

PICTURE COMING SOON!!!!!!!