![]() ![]() Turn the mixture into a buttered baking dish and sprinkle with extra pecorino cheese.Stir 100 g goat’s-milk cheese (chevin) and 25 g grated pecorino into the basic cheese sauce and mix in half the macaroni, together with 250 g sliced and sautéed mushrooms.Bake for 20 minutes, or until golden and bubbly.Whisk in flour cook, whisking constantly, for 2 minutes. Meanwhile, in large saucepan, melt butter over medium heat cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes. Sprinkle with more Cheddar, dot with butter (use about 30 g) and place the dishes onto a baking tray. In large pot of boiling salted water, cook pasta according to package directions until al dente.While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Turn into 2 or 3 small buttered baking dishes. Cook and drain macaroni as directed on package. ![]() Stir 100 g mild Cheddar cheese into the basic cheese sauce and mix in half the macaroni.One half for the kids' version and one half for the grown ups' version. Gradually whisk in the hot milk and cook, whisking, until thick and smooth. ![]() This recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.
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