Tuesday, January 15, 2013





Mac & Cheese

½ kg any type pasta
4 tbsp unsalted butter
4 tbsp all-purpose flour
Salt and pepper to taste
2 cups warm milk
1 cup cheddar cheese grated
1 cup mozzarella cheese grated
½ cup parmiggiano reggiano cheese (parmesan) grated
¼ cup bread crumbs
½ cup diced bacon or sausage
1 tsp olive oil

Method
Take water in a large pan and when it starts to boil thoroughly, add some oil and salt and cook the pasta. Once cooked, drain and keep aside.
Preheat oven to 200 degrees Celsius.
Fry the diced bacon/sausage in a pan till crispy at the edges. Keep aside.
Melt butter in a pan over medium heat and add the flour. Stir together and fry for about a minute.
Constantly stirring, add the milk slowly so that it does not form lumps. Cook it for about 5 minutes until it attains a custard consistency. Add salt and pepper to taste. Remove from fire and add the cheddar, mozzarella and half the total quantity of parmesan. Stir well until all the cheese have melted and then add the cooked pasta. Mix thoroughly till all have combined well.
Transfer this into a casserole dish and sprinkle the bread crumbs and the remaining parmesan evenly on top. Drizzle some olive oil on top so the crust gets crispy. Bake for about 25 minutes or until the top is golden and bubbly. 

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