5 fresh sprigs of Rosemary
1 Tablespoon Extra Virgin Olive Oil
Pinch of salt for the water
8 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
3 cups milk
12 ounces Dubliner cheese, shredded
6 ounces sharp cheddar cheese, shredded
6 ounces parmesan cheese, shredded
1 Tablespoon coarse ground mustard
Pinch of cayenne pepper
Salt and Pepper to taste
1 one pound bag of Lumaconi Pasta (I buy this at Cost Plus World Market)
2 Cups of French's French Fried Onions
Pinch or two of paprika
First, fill a large cooking pot a little more than half full of water. Drop the rinsed Rosemary sprigs into the water and add the olive oil and salt. Set the heat to high and bring to a boil.
Once the water is boiling add the pasta.
After the pasta has cooked for about 5 minutes, stir and remove the rosemary stems. The leaves should have released and will continue to cook and flavor the pasta.
When the pasta is tender remove from the heat and pour into a colander to drain. Set aside.
Meanwhile, preheat the oven to 350 degrees F. and grease a 3 Quart baking dish.
In the same cooking pan you have removed the pasta from melt the butter over medium heat. Then add the flour and cook, whisking constantly for 1 minute.
Slowly whisk in the milk, whisking constantly to avoid lumps.
Continue cooking over medium heat while whisking and bring to a boil. At that point, reduce the heat and allow to simmer 5 minutes, stirring occasionally.
Remove from the heat and stir in all of the cheeses, the mustard, cayenne, salt and pepper. Whisk the sauce until completely smooth.
Combine the cooked pasta and the cheese sauce.
Then, transfer to the prepared baking dish.
Sprinkle the French fried onions over the entire dish.
Then, sprinkle a pinch or two of paprika over the French fried onions.
Place dish in oven and bake for about 30 minutes or until brown and bubbly.