Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, my favourite macaroni cheese. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Macaroni and Cheese is one of my favorite comfort foods anytime of the year, but especially for the Holidays! My Grandmother used to make this and it was. Macaroni Cheese was my favourite food growing up, I had it every birthday.
My Favourite Macaroni Cheese is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. My Favourite Macaroni Cheese is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make My Favourite Macaroni Cheese:
- Take 250 g macaroni or pasta of choice (I love Rigatoni)
- Get 50 g baguette, cut into small chunks
- Get 1 tbsp butter, melted
- Make ready 40 g butter
- Get 40 g plain flour
- Prepare 600 ml whole milk
- Take 1 tsp freshly ground nutmeg
- Prepare 180 g strong cheddar cheese, grated
- Take 90 g Gruyere cheese, grated
- Get 50 g Parmesan, finely grated
- Prepare 150 g streaky bacon or pancetta, cut into strips/cubes
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Steps to make My Favourite Macaroni Cheese:
- Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
- Bake for 6 minutes or until crisp, then set aside.
- 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.
- 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.
- 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.
- 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
- 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.
- Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
- 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.
Pepper Jack: Emma's Favorite Baked Macaroni. The very best way to serve macaroni and cheese is with a piping hot side of stewed tomatoes and steamed broccoli (or asparagus). Macaroni and cheese is a seriously important part of American culture. It's a comfort food-favorite among kids, college students, and picky eaters everywhere. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices.
So that’s going to wrap this up for this exceptional food my favourite macaroni cheese recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
