It could actually be eaten at the end of
step #7 but the baking phase means that this can be made in advance and baked
right before lunch or dinner. And, the bread crumbs add a nice contrast to this
creamy dish.
Micki’s Mac & Cheese
8 tablespoons butter
- divided use
4 tablespoons all-purpose flour
2 cups milk
8 oz. sharp grated Cheddar cheese (yellow or white)
1 cup heavy cream
Salt and cayenne pepper
to taste + I added cracked black pepper
1/4 cup slivered reconstituted sun dried tomatoes
(I used sun dried tomatoes packed in oil)
3/4 lb penne, cooked al dente, drained and cooled
(I used whole wheat penne)
1/3 cup fresh bread crumbs
My added garnish: chopped fresh parsley
1. Preheat
oven to 350°.
2. Meanwhile,
melt 4 tbs of the butter in a non-reactive saucepan (most any kind except plain aluminum).
3. When
bubbly whisk in flour and cook for a couple of minutes, stirring every now and
then.
4. Slowly
whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisk on
occasion for 3 to 4 minutes.
5. Remove
pan from heat and whisk in grated cheese. Stir vigorously just until cheese has
melted.
6. Then
whisk in heavy cream to adjust the texture and season to taste with salt and
cayenne pepper + cracked black pepper.
7. In
a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and
adjust seasoning.
8. Transfer
mixture to a 13x9 inch baking pan and spread it out evenly.
9. Sprinkle
bread crumbs on top and dot with remaining 4 tablespoons of butter.
10. Bake
until hot and bubbly about 30 minutes.
11. Let
stand 5 minutes before serving. Garnish with chopped parsley if desired.
Recipe without photos
. . .
Micki’s Mac & Cheese
8 tablespoons butter
- divided use
4 tablespoons all-purpose flour
2 cups milk
8 oz. sharp grated Cheddar cheese (yellow or white)
1 cup heavy cream
Salt and cayenne pepper
to taste + I added cracked black pepper
1/4 cup slivered reconstituted sun dried tomatoes
(I used sun dried tomatoes packed in oil)
3/4 lb penne, cooked al dente, drained and cooled
(I used whole wheat penne)
1/3 cup fresh bread crumbs
1. Preheat
oven to 350°.
2. Meanwhile,
melt 4 tbs of the butter in a non-reactive saucepan (most any kind except plain aluminum).
3. When
bubbly whisk in flour and cook for a couple of minutes, stirring every now and
then.
4. Slowly
whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisk on
occasion for 3 to 4 minutes.
5. Remove
pan from heat and whisk in grated cheese. Stir vigorously just until cheese has
melted.
6. Then
whisk in heavy cream to adjust the texture and season to taste with salt and
cayenne pepper + cracked black pepper.
7. In
a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and
adjust seasoning.
8. Transfer
mixture to a 13x9 inch baking pan and spread it out evenly.
9. Sprinkle
bread crumbs on top and dot with remaining 4 tablespoons of butter.
10. Bake
until hot and bubbly about 30 minutes.
11. Let
stand 5 minutes before serving. Garnish with chopped parsley if desired.
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