3 tablespoons flour
1 1/2 cups milk
fresh ground pepper, to taste
1 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
12 ounces shredded Portuguese cheese, or Gouda
Preheat oven to 350. In a large skillet, heat olive oil, and sautee presunto until lightly browned. Meanwhile, heat water to boiling in a large pot to cook the pasta. Cook according to package directions; drain. When presunto is browned, remove to paper towels. Do not wash skillet.
Using the same skillet, heat the 1 1/2 tablespoons olive oil and 1 1/2 tablespoons butter on medium heat. Whisk in the flour, and then the milk, and cook until thick and smooth. Add paprikas and garlic powder. Turn the heat down, and add the cheese slowly to the thickened milk, stirring until melted. Stir in the browned presunto. Then, mix in the cooked pasta. Pour into a greased baking dish (9x9 or 10x10) and bake for about 15 minutes.
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