New basics cookbook mac and cheese
I like to vary the cheeses, and use a combination of different pastas that will really allow themselves to be draped in that gooey, cheesy sauce. Cellantani, rotini, penne, and shells to name a few.
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- THE NEW BASICS' Macaroni and Cheese - Workman Publishing.
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A combination of cheeses that I particularly like is Vermont White Cheddar, Asiago, and Monterey Jack, but the variety is endless as long as you choose a good melting cheese. Others include Gruyere, Mozzarella, Cheddar, and Jarlsberg. Bring a large pot of water to a boil. Add the penne and cook at a rolling boil until just tender.
Drain, rinse under cold water, drain again and set aside in a large bowl. Meanwhile, melt the butter in another heavy saucepan.
Basic Macaroni and Cheese
Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot milk to the flour mixture, and whisk well. Cook over medium heat, whisking constantly until the mixture thickens, 5 minutes. Add to the penne, and toss well to coat the penne completely.
Ingredients
Butter a 13x9x2 inch flameproof baking dish, and fill it evely with the penne and sauce. Distribute the grated cheese evenly over the penne, and sprinkle with black pepper and additional paprika. Place the dish under the broiler, 4 inches from the heat, until the top is slightly golden, minutes. Basic Macaroni and Cheese 1 recipe photo. Hungry for more?
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- Basic Macaroni and Cheese.
- Preparation.
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Now Watching: Directions Boil and drain macaroni per box instructions. Melt the butter in a skillet.
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Sprinkle in flour and stir until pasty. Whisk in warmed milk and let cook until thickened. Add cheese to sauce. Add sauce to pasta. Submit a Correction. Join the Conversation Upload. Most Recent Most Popular. Close Attach Photo Would you like to attach a photo to your submission? Browse Cancel. Close Attach Photo. Close Report this post? Are you sure you want to report this post for review? Yes, report it.
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THE NEW BASICS’ Macaroni and Cheese
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