Empty My Fridge
The Ultimate Macaroni and Cheese
Ingredientes
- Butter4 + 2 colheres de sopa
- Flour4
- Milk6 xícaras
- Nutmeg · ground¼ colher de chá
- Brie4
- Parmesan cheese · grated4
- Queijo gruyère · grated4
- Queijo cheddar · grated4
- White truffle oil1–2
- Macaroni pasta · cooked1 ½ lb
- Salt
- Black pepper
- Breadcrumb · dried chopped½ xícara
Modo de preparo
- Preheat the oven to 375°.
- Melt the butter in a saucepan. Add the flour and stir it in with a wooden or silicone spoon. Cook for a couple of minutes, until light golden brown.
- Whisk in the milk and nutmeg thoroughly. Cook on very low heat for about 10 to 15 minutes.
- Add the three cheeses and stir until fully melted. Stir in the truffle oil if using, then add the sauce to the cooked elbow pasta.
- Butter the inside of a lasagna pan. Pour in the macaroni mixture, then top with the breadcrumb mixture and Reggiano.
- Bake until golden brown, about 25 minutes.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
Mais receitas com
QueijoLeiteQueijo parmesãoMacarrãoFarinha de roscaQueijo cheddarMacarrão cotoveloQueijo gruyère
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.