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Рецепт Macaroni And Cheese Wedges
by Global Cookbook

Macaroni And Cheese Wedges
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Ингредиенты

  • 2 Tbsp. unsalted butter
  • 3 Tbsp. flour
  • 1 quart lowfat milk
  • 1 tsp salt Freshly grnd black pepper
  • 1 pkt (1 lb.) penne or possibly gemelli pasta
  • 3 c. shredded sharp Cheddar cheese
  • 1/2 c. grated Parmesan cheese
  • 1 tsp kosher salt
  • 1 tsp grnd white pepper
  • 3 Tbsp. unsalted butter
  • 1 1/2 c. panko (Japanese bread crumbs) or possibly fresh bread crumbs
  • 1/2 c. minced fresh parsley

Инструкции

  1. For the sauce: Heat butter in a large saucepan. Add in flour; cook 3 min, stirring occasionally. Whisk in lowfat milk.
  2. Heat to boil; simmer, stirring constantly, 5 min. Add in salt and black pepper to taste.Set aside; keep hot.
  3. Cook pasta in salted boiling water till al dente, about 7 min. Drain.
  4. Spread pasta on wax paper-lined cookie sheets. Cold 5 min.
  5. Fold Cheddar, 1/4 c. of the Parmesan cheese, salt and white pepper into the sauce. The cheese shouldn't fully heat. Mix pasta into cheese mix. Pack into a plastic-wrap-lined 8 inch-square baking pan. Refrigeratetill hard, 3 hrs or possibly overnight. Heat butter in a small skillet. Add in bread crumbs; toast till golden brown, 4 min. Mix with parsley and remaining Parmesan cheese.
  6. Pack onto the top of the macaroni.
  7. Cut macaroni and cheese into desired shapes, such as triangles.
  8. Serve at room temperature or possibly heat in microwave, 1 to 1 1/2 min on medium high, or possibly till melted and hot.