Ingredients

The following ingredients have 7 Servings
  • 1 lb. ritoni dreamfields pasta
  • 1 1/2 tablespoon unsalted butter
  • 2 tablespoons arrowroot
  • 1/2 cup red onion, diced
  • 1 1/2 cups low sodium chicken stock
  • 1 cup 2% milk
  • 1 heaping cup fontiago cheese, shredded (could use fontina, gouda, or white cheddar)
  • 2 teaspoon sriracha
  • salt & pepper to taste
  • garnish with diced fresh basil (optional)

Instruction

  • Bring a pot of water to a boil.
  • In a small saucepan over medium heat melt butter.
  • Whisk in arrowroot, continually stirring the entire time.
  • Add onions, cook for 2-3 minutes until translucent.
  • Whisk in chicken broth, milk, and sriracha continue to whisk until lumps are gone. Raise to medium high heat, and cook for 10-12 minutes whisking on occasion. Sauce will start to thicken.
  • Meanwhile add in pasta and cook until al dente, about 8-10 minutes. Drain and place in a large bowl.
  • Remove milk mixture from heat, add in shredded fontina cheese, salt, and pepper. Whisk until cheese is melted.
  • Pour cheese mixture over the pasta, toss to combine.
  • Garnish with extra cracked pepper and/or fresh basil.