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Full Online Book HomeLearning KitchenCasseroles - Pasta - Macaroni And Cheese By Lramrz24
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Casseroles - Pasta -  Macaroni And Cheese By Lramrz24 Post by :gdajj Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2335

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Casseroles - Pasta - Macaroni And Cheese By Lramrz24

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyère cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons 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, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates;be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
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Casseroles - Pasta -  Macaroni And Cheese By Scooby Casseroles - Pasta - Macaroni And Cheese By Scooby

Casseroles - Pasta -  Macaroni And Cheese By Scooby
5 cups cooked macaroni (approx 4 cups uncooked) 5 tbsp. butter 2 eggs 1/2 tsp. salt 1/2 tsp. pepper 3 cups milk 2 cups shredded mozarella cheese 4 cups shredded cheddar cheese Preheat oven to 350 degrees F.Cook the macaroni until done as usual. Do not overcook it. Drain macaroni in strainer. Place macaroni, butter, salt pepper, milk, mozarella cheese, and 3 cups of cheddar cheese in casserole dish. Mix eggs in a bowl first and then stir into mixture. Cover everything with aluminum foil and cook for 45 minutes at 350 degrees. Uncover and add extra cup of cheddar cheese

Casseroles - Pasta -  Italian Pasta Bake Casseroles - Pasta - Italian Pasta Bake

Casseroles - Pasta -  Italian Pasta Bake
2 cups fussilli pasta or 3 cups Ziti 2 cups tomato sauce or canned, crushed tomatoes (season heavier if using tomatoes) pepper, salt, ascorbic acid, onion powder, oregano, basil, whatever you have on hand, garlic 1 cup cottage cheese 1 oz. grated Parmesan grated mozzarella, sour cream, zucchini, mushrooms, optional Cook and drain pasta. Grease a baking dish, heat some oil (olive if you have) in a skillet and add sliced zucchini and mushrooms. Sautee some minutes and add some garlic and other seasonings. Mix everything (veggies, sauce, pasta, cottage cheese, not