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Ingredientes
- 2 Tbsp. unsalted butter
- 3 Tbsp. flour
- 1 quart lowfat milk
- 1 tsp salt Freshly grnd black pepper
- 1 pkt (1 lb.) penne or possibly gemelli pasta
- 3 c. shredded sharp Cheddar cheese
- 1/2 c. grated Parmesan cheese
- 1 tsp kosher salt
- 1 tsp grnd white pepper
- 3 Tbsp. unsalted butter
- 1 1/2 c. panko (Japanese bread crumbs) or possibly fresh bread crumbs
- 1/2 c. minced fresh parsley
Direcciones
- For the sauce: Heat butter in a large saucepan. Add in flour; cook 3 min, stirring occasionally. Whisk in lowfat milk.
- Heat to boil; simmer, stirring constantly, 5 min. Add in salt and black pepper to taste.Set aside; keep hot.
- Cook pasta in salted boiling water till al dente, about 7 min. Drain.
- Spread pasta on wax paper-lined cookie sheets. Cold 5 min.
- Fold Cheddar, 1/4 c. of the Parmesan cheese, salt and white pepper into the sauce. The cheese shouldn't fully heat. Mix pasta into cheese mix. Pack into a plastic-wrap-lined 8 inch-square baking pan. Refrigeratetill hard, 3 hrs or possibly overnight. Heat butter in a small skillet. Add in bread crumbs; toast till golden brown, 4 min. Mix with parsley and remaining Parmesan cheese.
- Pack onto the top of the macaroni.
- Cut macaroni and cheese into desired shapes, such as triangles.
- Serve at room temperature or possibly heat in microwave, 1 to 1 1/2 min on medium high, or possibly till melted and hot.
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