Ingredients

serves 6

　　Salt

　　1 pound cavatappi pasta (hollow, fat corkscrew-shaped pasta) or pasta elbows

　　1 tablespoon EVOO (extra-virgin olive oil)

　　3 tablespoons butter

　　1 medium onion, finely chopped

　　3 garlic cloves, finely chopped

　　Black pepper

　　3 tablespoons all-purpose flour

　　2 tablespoons sweet paprika, plus additional for garnish

　　2 cups whole milk

　　2 teaspoons hot sauce

　　3 cups grated sharp yellow cheddar cheese

　　2 (4-ounce) jars pimientos, drained

　　1/4 cup finely chopped fresh flat-leaf or curly parsley

　　

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to just shy of al dente.

　　

Step 2

Heat a large pot over medium heat with the EVOO and butter. When the butter melts, add the onions, garlic, and salt and pepper and cook until the onions are softened, about 5 minutes. Add the flour and cook for another minute. Stir in the paprika. Whisk in the milk and hot sauce and bring up to a bubble, then cook to thicken for a minute or two. Turn off the heat and stir in half of the cheese in a figure-eight motion until melted. Add the pimentos.

　　

Step 3

Preheat the broiler.

　　

Step 4

When the pasta is nearly al dente, drain it well and add it to the pot with the cheese sauce. Toss to combine. Then pour the pasta into a baking dish, top with the remaining cheese, and brown it under the broiler, 2 to 3 minutes. Garnish with the chopped parsley and a generous sprinkle of sweet paprika.

　　

Step 5

Serve with a mixed green salad dressed with oil and vinegar.

　　Rachael Ray's Look + Cook