Wednesday, December 1, 2010

CHEESY MACRONI

CHEESY MACRONI

INGREDIENTS
1 CUP GRATED PROCESSED CHEESE
300GMS MACRONI BOILED
6TBSP BUTTER
2 TBSP REFINED FLOUR
2 CUPS MILK
SALT
WHITE PEPPER TO TASTE
2 TBSP FRESH CRUMBS
1/2 TSP BLACK PEPPERCORNS CRUSHED
1 TBSP CHOPPED PARSLEY

METHOD

PREHEAT OVEN 22O DEGREE CELSIUS. HEAT 2 TBSP OF BUTTER IN A PAN, ADD THE FLOUR AND SAUTE LIGHTLY, MAKING SURE THAT IT DOESNT CHANGE COLOUR. GRADUALLY ADD MILK, STIRRING CONTINUOUSLY, SO THAT NO LUMPS FORM. ADD HALF THE GRATED VHEESE AND CONTINUE TO STIR. AFTER ADDING CHEESE, THE SAUCE WILL GET THICKENED , SO ADD MORE MILK TO ADJUST THE CONSISTENCY. ADD SALT AND WHITE PEPPER. HEAT 2 TBSP BUTTER , ADD MACRONI AND TOSSS. STRAIN THE SAUCE INTO THE PAN AND MIX. ADD CHEESE AND TRANSFER INTO BAKING DISH. SPRINKLE BRAED CRUMBS ON TOP. DOT WITH BUTTER. SPRINKLE CRUSHED PEPPERCORN AND PARSLEY. BAKE TILL GOLDEN FROM TOP. SERVE HOT.

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