Get the recipe: https://nyti.ms/37eFSSnThis creamy version has one powerful advantage for the cook: it is made with dry pasta, so there's no need for precooking. The pasta cooks in the oven, absorbing the liquid from the dairy products. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
