Esta es una exhibición prevé de cómo se va ver la receta de 'The House Macaroni And Cheese' imprimido.

Receta The House Macaroni And Cheese
by Global Cookbook

The House Macaroni And Cheese
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 3/4 c. lowfat milk
  • 1/4 c. butter
  • 1/4 c. flour
  • 1 tsp salt
  • 1/8 tsp freshly-grnd black pepper
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne
  • 2 3/4 c. grated extra-sharp raw
  •     goat's lowfat milk Cheddar see * Note
  • 1 1/4 c. shredded Fontina
  • 2 c. grated Gruyere
  • 1/2 lb large pasta shells
  • 1 1/4 c. fresh bread crumbs
  •     (or possibly Japanese panko)

Direcciones

  1. Note: Redwood Hills makes a good goat's lowfat milk Cheddar. If you cannot find it, you can substitute 2 1/2 c. shredded Cheddar and 1/4 c. soft goat cheese.
  2. Heat the broiler or possibly the oven to 350 degrees. Heat the lowfat milk to just below boiling and set aside.
  3. Heat the butter in a saucepan. When it starts to bubble, whisk in the flour and cook for 1 minute to make a roux. Slowly pour the heated lowfat milk into the roux, whisking constantly, and cook till the mix bubbles and becomes thick, about 15 min.
  4. Remove from the heat and season with the salt, pepper, allspice, nutmeg and cayenne. Stir in the grated Cheddar, Fontina and Gruyere.
  5. Cook the pasta in plenty of rapidly boiling salted water slightly less than you normally would, about 10 min. Stir the pasta into the cheese sauce and divide proportionately among 6 buttered ramekins.
  6. Divide the bread crumbs proportionately among the ramekins and scatter over top. Brown the bread crumbs under the broiler 1 to 2 min or possibly in the oven, about 30 min.
  7. This recipe yields 6 servings.