(American pasta with cheese)
4-6 servings
INGREDIENTS
Macaroni 230
gr
Butter 30
gr
Flour 30
gr
Milk 470
ml
Sharp
Cheddar cheese, shredded 450
gr or 680 gr
Salt and
white pepper to
taste
METHOD OF
PREPARATION
- Mise
en place
1.
Cook the macaroni according to package
directions. Drain, toss with a little butter and set aside.
2.
Preheat oven to 175ºC. In a medium saucepan
melt the butter over medium heat. Whisk in the flour and let it cook and bubble
for 1 or 2 minutes. Do not brown or burn.
3.
Whisk in the cold milk all at once, beating
out any lumps. Bring to a boil, reduce heat to low, and simmer until thickened,
10 to 15 minutes.
4.
Remove the sauce from heat and stir in the
cheese until melted. Season to taste with salt and white pepper.
5.
In a large bowl, mix together the cheese sauce
and the cooked macaroni. Pour into a buttered baking dish and bake, uncovered
for 20 to 25 minutes to heat through and brown the top.
Variations
·
Try using a mixture of cheeses — Cheddar,
Jack, Parmesan, Gouda. Some cooks swear by Velveeta.
·
Top with extra shredded cheese before baking
if you like.
·
Substitute half the milk with half-and-half
for a creamier result.
·
For a crispy, gratinéed result, top the
macaroni and cheese with about 110 gr of fresh bread crumbs dot with 15 gr of
butter and bake. Or use crumbled potato chips.
·
Use different varieties of pasta for a texture
change.
·
Stir in some chopped ham, chopped tomatoes or
minced herbs (parsley, thyme) before baking. Sprinkle the top with a little
paprika. Add a splash of Worcestershire sauce or 10 gr of dried ground mustard.
Use your imagination
·
Stir in 50 ml mayonnaise before baking to add
creaminess.
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