![]() Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Melt butter in a large saucepan over medium heat. Shred Cheddar cheese by hand or in a food processor set aside. Add the lettuce and mix to coat it in the dressing. Add macaroni and 2 teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. ![]() Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. 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. Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. In large pot of boiling salted water, cook pasta according to package directions until al dente. Add flour and cook, stirring constantly, for 1 minute. Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9' Lodge cast iron skillet), melt butter over medium heat. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Preheat oven to 180C/350F (all oven types). Stir it into the macaroni cheese mixture. Set aside.ĭry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Season, to taste, with salt, freshly ground black pepper and nutmeg.ĭrain the cooked pasta and tip it into the pan containing the cheese sauce. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.Īdd all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. Drizzle oil into a large pot of boiling salted water. Heat the mixture for about 2 minutes, stirring constantly. In a large saucepan or Dutch oven, heat the butter over medium heat when it melts, stir in the flour. Measure out the butter, flour, milk, salt, onion powder, and garlic powder. ![]() Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. Meanwhile, make the sauce: Grate the cheese (if necessary). For the macaroni cheese, preheat the grill to its highest setting.Ĭook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
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