PORTIONS: 12
INGREDIENTS
20 oz. elbow macaroni
5 tbsp. butter
1 onion, diced
1 minced garlic clove
5 tbsp. flour
5 cups milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tsp. salt
¼ cup Panko bread crumbs.
1 tsp. paprika
METHOD
In a medium size pot, melt butter at moderate temperature and lightly
brown onions and garlic.
Stir in flour and cook for about 2 minutes.
Add milk and bring to a boil, mixing constantly so the flour does not
stick to bottom of the pot. The sauce will thick.
Add salt, 1 cup cheddar cheese and Monterey Jack cheese. Mix well.
In a deep pot boil water with a bit of salt and cook elbow macaroni al
dente.
Strain the pasta and in a large bowl mix with the sauce. Reserve 1 cup
of sauce.
Spray a baking pan with a bit of oil. Place the macaroni mixture in it.
Top it with the 1 cup reserved sauce. Spread the cheddar cheese mixture on top.
Mix bread crumbs with paprika and sprinkle over the cheese.
Bake at 425° F. until top browns a bit.
In a medium size pot, melt butter at moderate temperature and lightly
brown onions and garlic.
Stir in flour and cook for about 2 minutes.
Add milk and bring to a boil, mixing constantly so the flour does not
stick to bottom of the pot. The sauce will thick.
Add salt, 1 cup cheddar cheese and Monterey Jack cheese. Mix well.
In a deep pot boil water with a bit of salt and cook elbow macaroni al
dente.
Strain the pasta and in a large bowl mix with the sauce. Reserve 1 cup
of sauce.
Spray a baking pan with a bit of oil. Place the macaroni mixture in it.
Top it with the 1 cup reserved sauce. Spread the cheddar cheese mixture on top.
Mix bread crumbs with paprika and sprinkle over the cheese.
Bake at 425° F. until top browns a bit.
The picture shown, is the baked macaroni not baked yet.
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