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Full Online Book HomeLearning KitchenCasseroles - Pasta - Martha Stewart's Macaroni And Cheese
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Casseroles - Pasta -  Martha Stewart's Macaroni And Cheese Post by :aflakejr Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1518

Click below to download : Casseroles - Pasta - Martha Stewart's Macaroni And Cheese (Format : PDF)

Casseroles - Pasta - Martha Stewart's Macaroni And Cheese

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-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 -  Mexican Flavored Macaroni And Cheese Casseroles - Pasta - Mexican Flavored Macaroni And Cheese

Casseroles - Pasta -  Mexican Flavored Macaroni And Cheese
1 recipe favorite Macaroni and Cheese (purchased box is fine)1/2 onion diced1/2 cup favorite salsa1 tablespoon chipotle chilies1 cup cooked diced chicken (or pork)Preheat oven to 350 degrees F.Saute onion in a little olive oil until translucent. Prepare your favorite macaroni and cheese according to directions. Mix in the onions, salsa, chipotle and chicken. Put into a casserole dish and bake for about 20 minutes.

Casseroles - Pasta -  Macaroni And Tomato Bake Casseroles - Pasta - Macaroni And Tomato Bake

Casseroles - Pasta -  Macaroni And Tomato Bake
1 Pound Large Elbow Macaroni or Ziti 1 Green Pepper -- chopped 1 Onion -- chopped Garlic -- minced 1/4 Pound Margarine 1 Dash Salt 1 Pinch Sugar – or Sweet and Lo Red Pepper – dry, crushed 1 (28 to 32 oz.)Can Stewed Tomatoes 1 (6 oz.) Can Tomato Sauce 3/4 Pound Cheddar Cheese-sharp, shreddedPreheat oven to 350 degrees F. Cook and drain macaroni very well. Melt margarine in dish with chopped green pepper, onion and garlic. Cover and steam for about 2 minutes in the microwave.Mix tomatoes with tomato sauce, seasonings and sugar. Combine with