- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 15 mins
- Yields 4 servings
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Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.
Cook pasta as indicated on package.
In a saucepan, melt butter over medium heat and sauté shallots 3-4 minutes. Add flour and stir well.
Pour in the wine, broth and milk while stirring with a whisk. Bring to a boil, add thyme and simmer 5 minutes.
Add cheese gradually, and parsley. Let cheese melt completely. Stir in the cooked pasta until well coated.
Serve topped with nuts and cranberries.
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DanielleOctober 4th, 2011
I used asiago and parmesan and it was delicious! For nuts I chose almonds - maybe something else would be better, but I thought they didn't add much and it would be better without.
ronaJune 24th, 2011
question: How soon should you prepare this salad before serving?
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