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Easy cheesy macaroni!

Well ever since I’ve discovered how to make a creamy macaroni, I must admit that I’ve developed a small compulsion! It’s been 3 weeks since I’ve unraveled the secret and I’ve made it 3 times already so you could conclude that:

A- it’s a good recipe

B-I’ve become quite obsessed

Both are true.

The secret to a cheesy creamy macaroni? A bechamel sauce AND you must only cook the mac & cheese in the oven for 5 minutes! I use to bake my mac & cheese for 30 minutes which would always give me a macaroni with no sauce and clumpy pieces of cheese…which is obviously not what I wanted!

So for those of you, who like me, could live on bread and cheese alone, here’s the recipe!

Ingredients (4 servings)

1 package of old Cheddar cheese (it could also be Swiss, Mozzarella whatever you like…)

3 tablespoons of butter

4 tablespoons of flour

1 1/2 cup of milk

1/2 a carton of Penne pasta (I use Barilla)

Preparation

Heat your oven at 350F.

Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

In the meantime…

Bechamel sauce (White sauce): In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 2 minutes. Add the milk to the butter mixture. Whisk until smooth. Bring to a boil. Cook 7 minutes, stirring constantly (or else the flour will stick to the saucepan). When the milk has thickened, slowly add 2 cups of grated cheese and whisk until it becomes smooth. Remove from heat. Season with salt and set aside.

Once your pasta is cooked…In a 5x 9 inch loaf dish, stir together macaroni and bechamel sauce. Cover with the remaining of the grated cheddar cheese. Cook in the oven for 5 minutes. Broil for 2-3 until top is brown and crispy!

Note: I usually grease my loaf dish with Canola oil which makes it easier to wash afterwards…

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