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Ingredientes
- 3 Tbsp. butter
- 1 x garlic clove pressed
- 3 Tbsp. all-purpose flour
- 4 c. warm whole lowfat milk
- 10 ounce extra-sharp cheddar cheese grated
- 8 ounce warm pepper Monterey Jack cheese grated
- 1Â 2/3 c. grated Parmesan cheese - (lightly packed)
- 1 tsp warm pepper sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. whole almonds
- 1/4 c. fine dry breadcrumbs
- 1 lb short tube-shaped pasta
- Â Â (such as cavatapi or possibly macaroni)
Direcciones
- Heat butter in heavy medium saucepan over medium heat. Add in garlic; saute/fry till fragrant, about 1 minute. Add in flour; stir 3 min. Whisk in warm lowfat milk. Bring to simmer, stirring. Cover partially; simmer till sauce thickens slightly, stirring occasionally, about 8 min.
- Remove from heat. Add in cheddar and Jack cheese, 1 1/3 c. Parmesan cheese and warm pepper sauce. Whisk till sauce is smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk over medium heat to rewarm before using.)
- Preheat oven to 400 degrees. Generously butter bottom and sides of 13- by 9- by 2-inch baking dish. Blend 1/3 c. Parmesan, almonds and breadcrumbs in processor till nuts are coarsely grnd. Add in 1/2 c. almond mix to prepared dish. Tilt dish to coat bottom and sides. Return any loose almond mix to processor.
- Cook pasta in large pot of boiling salted water till tender. Drain well. Return pasta to pot. Add in sauce; stir to coat. Transfer to prepared dish. Sprinkle remaining almond mix over.
- Bake till almond mix is golden brown and crunchy and sauce bubbles, about 30 min. Cold on rack 5 min.
- This recipe yields 8 servings.
- Comments: Even lean, mean depression-era macaroni and cheese was comforting, a tribute to the twin powers of carbohydrates and melted cheese, that are just as irresistible now as they were then. Some fans love the crunchy crust while others crave the creamy center. This lush and ultra-tangy millennium mac and cheese aims to please adherents of both schools of thought.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 150 | 47% |
| Total Fat 17.15g | 21% |
| Saturated Fat 9.08g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 439mg | 18% |
| Potassium 594mg | 17% |
| Total Carbs 30.18g | 8% |
| Dietary Fiber 8.2g | 27% |
| Sugars 7.15g | 5% |
| Protein 16.61g | 27% |
