My Favourite Macaroni Cheese
My Favourite Macaroni Cheese

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Hello Mom, I hope you are having an amazing day today. Today, we’re going to make a special dish, my favourite macaroni cheese. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This is one is a favourite in our house. It is easy, made of basic ingredients. Macaroni and Cheese Recipe. Смотреть позже. Поделиться.

My Favourite Macaroni Cheese is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. My Favourite Macaroni Cheese is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you cook it.

Components of My Favourite Macaroni Cheese:
  1. Prepare 250 g macaroni or pasta of choice (I love Rigatoni)
  2. Get 50 g baguette, cut into small chunks
  3. Get 1 tbsp butter, melted
  4. Get 40 g butter
  5. Prepare 40 g plain flour
  6. Get 600 ml whole milk
  7. Get 1 tsp freshly ground nutmeg
  8. Get 180 g strong cheddar cheese, grated
  9. Take 90 g Gruyere cheese, grated
  10. Take 50 g Parmesan, finely grated
  11. Prepare 150 g streaky bacon or pancetta, cut into strips/cubes

The stuff in the little blue boxes. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. In a large flameproof baking dish, place drained shells.

Step by step To Make My Favourite Macaroni Cheese:
  1. Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
  2. Bake for 6 minutes or until crisp, then set aside.
  3. Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
  4. Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
  5. For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
  6. Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
  7. Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
  8. Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
  9. Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.

Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and. Velveeta mac-n-cheese is my FAVORITE but I always manage to screw it up. I can honestly say you've only been on my mind once. A cheesy kids favorite dish made with macaroni pasta and cheese sauce.

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