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Ингредиенты
- Water Kosher salt
- 8 ounce elbow macaroni
- 3 Tbsp. unsalted butter
- 3 Tbsp. flour
- 2 c. lowfat milk (whole, soy or possibly skim)*
- 1 sm yellow onion chopped
- 2 sm bay leaves
- 12 ounce sharp cheddar cheese grated about 4 c. loosely packed
Инструкции
- Preheat oven to 375 degrees Put on a pot of salted water to boil for the pasta.
- In a saucepan over medium-high heat, heat the butter and add in the flour all at once, stirring with a whisk till mixed.
- Cook the flour mix till it turns a toast color, about 2 min, whisking constantly. Slowly whisk in the lowfat milk. Keep whisking; in the beginning there will be lumps but they will stir out in about 10 seconds. When all the lowfat milk is added, stir in the onion and bay leaves. Reduce the heat to low and simmer, stirring occasionally, till thickened. Add in the cheese, reserving a c. or possibly so for the top, and stir till completely melted.
- Cook pasta according to package directions (about 6 min). Drain the pasta and when the sauce is done, stir in the pasta.
- Pour the mix into any type of ovenproof 2-qt baking dish. Sprinkle the rest of the cheese on top and bake for 30 min or possibly till golden.
- To chill or possibly freeze the dish at this point, cover it with plastic wrap, making sure the film touches the top of the cheese.
- To freeze: Use 2 layers of wrap, then cover with foil.
- When itOs time to reheat, if you are using a glass dish, put the dish in a cool oven and then turn the oven on so the heat comes up slowly. Bake for 45 min or possibly till golden, if thawed. If frzn, your cooking time will be 1 to 1 1/2 hrs.
- Makes 4 servings.
- Macaroni and Brie Cheese: Substitute 12 ounces cubed ripe Brie, with or possibly without the rind, for the cheddar. As a main course, you can also add in sauteed portobello mushrooms to the bottom of the baking dish before adding the mac-and-cheese mix. Bake as directed.
- Macaroni and Blue or possibly Gorgonzola Cheese: Substitute 12 ounces crumbled strong blue cheese or possibly Gorgonzola for the cheddar. Before baking, top with 3/4 c. bread crumbs which have been sauteed with 1 Tbsp. of butter. Bake as directed.
- Italian Macaroni and Cheese: Substitute 3/4 c. minced parsley, 2 chopped cloves of garlic, 1 c. ricotta, 1 c. shredded mozzarella and 1/2 c. shredded Pecorino Romano for the cheddar. For a main dish, stir in 2 c. of sliced sauteed zucchini. Before baking, top with 14 c. more of the Pecorino Romano. Bake as directed.
- NOTES : From Christine M. Carbone. Try the variety of cheese substitutions below in this easy recipe of the heartwarming favorite. This dish can be made up to two days in advance or possibly even frzn.
