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teaspoon pepper and cook covered

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teaspoon pepper and cook covered


Skip the boxed variety. This recipe for basic macaroni and cheese is easy to make and the outcome is worth the extra few minutes you find limited.
Total Time: 0:40
Prep: 0:30
Level: Easy
Serves: 6
Ingredients

    1 lb. elbow macaroni or other short pasta
    1 tbsp. olive oil
    1 medium onion
    Kosher salt and pepper
    1 clove garlic
    1 tbsp. all-purpose flour
    1½ c. whole milk
    4 oz. low-fat cream cheese
    ¼ tsp. freshly grated or ground nutmeg
    .13 tsp. cayenne
    8 oz. extra-sharp Cheddar
    8 oz. Gruyère

Directions

    Meanwhile, heat oil in a large skillet over medium-low heat. Add the onion, 3/4 teaspoon salt, and 1/4  occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute.
    Whisk in the milk and bring to a simmer. Whisk in the cream cheese, nutmeg, and cayenne until blended. Stir in the Cheddar and Gruyère and simmer, stirring occasionally, until cheese is melted and the mixture is slightly thickened, 1 to 2 minutes.
    Toss the pasta with the cheese sauce and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes.

Tips & Techniques
Make it Ahead: Prepare the Macaroni and Cheese but do not bake. Cover and refrigerate for up to 2 days. Bake as directed, adding 15 to 20 minutes to the cooking time hotel in hong kong.
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