Sunday, June 30, 2013


1 tablespoon salt, plus more pasta water.
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups of milk
1 cup cream
1 tablespoon freshly ground black pepper
1 pound shredded white cheddar,
4 ounces Romano, chopped
 4 ounces, chopped
2 cups bread crumbs (recommended: Panko (Japanese) are available in all markets.)
2 tablespoons chopped fresh parsley for garnish

Preheat oven to 325 degrees Fahrenheit.

In a large bowl filled with water, 3 pinches of salt and the pasta and place over high heat, add. Bring to a boil, and 8 minutes, and cook until al dente. Drain. Set aside.

A large frying pan, melt butter. Sprinkle the flour and butter to form a paste or ROWE whisking, and cook medium heat for 2-3 minutes. Add cold milk and whisk over medium-low heat until the sauce is thick and bubbly cook until completely dissolved. Cream cheese, 1 tablespoon of salt and pepper, add 1 tbsp. Stirring occasionally until the cheese is completely melted, cook.

Add cooked pasta to the cheese mixture and mix well. Place a bowl of pasta and nine top-13 mixture and bread crumbs. Oven and bake 12 to 15 minutes or until golden brown place. Top fresh parsley and serve.

Cooked lobster meat, truffle oil, bacon and / or to the differences garden fresh vegetables.

* Professional Recipe

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