TANGY MACARONI AND CHEESE
The gruyere makes this worthy of a Sunday Dinner. I usually have nothing left over for myself the next day. This recipe came from Martha Stewart website. Note: I've made it with hot and cold milk and couldn't taste the any difference with the hot milk so that step can be skipped. I cook everything (besides the pasta) in a medium saucepan. I also use Cellentani pasta for a more special "look".
Provided by ltKategt
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking until the mixtures bubbles and becomes thick.
- Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
- Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
- Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.
Nutrition Facts : Calories 607, Fat 35.1, SaturatedFat 21.5, Cholesterol 107.8, Sodium 952, Carbohydrate 44.6, Fiber 1.7, Sugar 1.6, Protein 27.9
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Jarmin Powell
[email protected]This was the best macaroni and cheese I've ever had! It was creamy, cheesy, and had the perfect amount of tang. I will definitely be making this again and again.
Adamu Hafsat
[email protected]I thought this macaroni and cheese was just okay. It wasn't bad, but it wasn't anything special either.
Yasini Nyagawa
[email protected]This recipe was a disaster! The macaroni and cheese was watery and bland. I wouldn't recommend it to anyone.
Talo Janb
[email protected]I'm not a big fan of tangy macaroni and cheese, but this recipe was actually pretty good. The tanginess was subtle and didn't overpower the other flavors.
Sanum Ch
[email protected]Meh.
roji Rose
[email protected]This macaroni and cheese was a bit too tangy for my taste. I think I would have preferred a more traditional recipe.
Brayden Scott
[email protected]I love tangy macaroni and cheese, and this recipe did not disappoint! It was flavorful and cheesy, with a nice kick of spice.
Rwambara George
[email protected]This recipe was easy to follow and the macaroni and cheese turned out perfectly. It was creamy and cheesy, with just the right amount of tang.
Amna Arfaeen
[email protected]I wasn't sure how the tangy flavor would turn out, but I was pleasantly surprised! This macaroni and cheese was delicious and had a unique flavor that I really enjoyed.
mony El_Sbaay
[email protected]This macaroni and cheese recipe was a hit with my family! It was easy to make and had a great tangy flavor. I will definitely be making this again.