Farfalle and Cheese

Ingredients:

• 6 ounces dry Farfalle, cook until al dente
• 1/2 cup cooked green peas
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 14 ounces (3 1/2 cup) fontina cheese, grated (you can use sharp cheddar if you prefer)
• 2 ounces romano cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon garlic powder

Directions:

• Melt the butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cooking for about 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
• Add cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated. Sauce can be used immediately or refrigerate up to 3 days.
• Add cooked Farfalle and green peas. Mix thoroughly and serve.