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main meals
homemade
Mac n Cheese
If you’ve ever ordered freshly made gnocchi from an Italian restaurant, you’ll know
the store-bought stuff tastes nothing like the real thing. The store-bought stuff usually
tastes bland and turns out mushy. While this recipe still doesn’t measure up to the
real thing, it’s a vast improvement to the results you get by following the package
directions. These are slightly crispy on the outside and chewy on the inside. We
prefer these with the pesto but feel free to use your favorite pasta sauce or just
butter and grated parmesan cheese.
LIST of INGREDIENTs
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2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces extra sharp cheddar cheese, grated
1/2 (16-ounce) package elbow macaroni, cooked
method of crafting
1. Preheat oven to 400 degrees Fahrenheit.
2. Microwave milk for 1 1/2 minutes.
3. Melt the butter in a large skillet over medium-low heat; slowly add the flour and whisk until
smooth. Continue to whisk for 1 minute.
4. Gradually whisk in warm milk. Continue to whisk for 5 minutes or until sauce is thickened.
Whisk in salt, pepper, and 1 cup grated cheese; stir until smooth.
5.Pour cooked pasta into a lightly greased 2-quart casserole dish. Stir in cheese sauce and
make sure pasta is coated evenly. Sprinkle remaining cheese on top. If desired, top with
(unseasoned) breadcrumbs for a nice, crispy topping.
6. Bake covered for 20 minutes. Uncover and bake an additional 10 minutes or until golden
and bubbly.
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