start the week with this tasty recipe
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The week has started and you have no idea what to make for dinner? How about betting on a pasta full of flavor to warm up those still low temperature nights? The suggestion of Good Gourmet it’s Mac and Cheese. Who shares this recipe with us is Barilla, a brand specializing in special pasta.
To prepare this Mac and Cheese, the suggestion is elbow macaroni. It’s a short pasta, reminiscent of penne pasta, but twisted, which makes it look like an elbow. This is also another way this mass is known.
If you don’t have “elbows” in your pantry, you can use another short pasta. Penne, parause or caracoline work well in this recipe. Just avoid fresh pasta and the long type.
Now, learn the recipe for Mac and Cheese
mac and cheese
barilla
Ingredients
- 500g Elbow pasta
- 1 liter of whole milk
- 50g of Butter
- 50g wheat flour
- 400g cheddar cheese
- 100g mozzarella cheese
- 100g Parmesan cheese
- Nutmeg to taste
- Salt and black pepper to taste
Method of preparation
- Start with the bechamel sauce. Make the roux: In a saucepan, melt the butter and add the flour.
- Cook until it starts to make a whitish foam and a nutty aroma takes on.
- Then turn off the heat and gradually add the milk, stirring constantly.
- When the mixture is homogeneous, return to the heat again and let it cook for 8 minutes, stirring constantly. Season with salt, pepper and nutmeg to taste.
- Add the previously chopped or grated cheeses to the white sauce and mix well.
- Cook the pasta in abundant boiling salted water for about 5 minutes.
- Finish the pasta in the sauce, for another 3 minutes, stirring constantly. If necessary, add a ladle or two of the cooking water.
- Serve the pasta right away.
- You can finish your dough in the oven. To do this, drain the pasta, place it in a baking dish and cover it with the sauce. Finish with some of the grated cheese and place in a hot oven to brown.
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