Stovetop cheddar mac & cheese

0 piace 0 commenti Ricetta di Caitlin Hawley

2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half, warmed
1 8 ounce bag shredded extra-sharp cheddar cheese (about 2 cups)
Salt

Preparazione → 10 min

Cottura → 20 min

1. In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.

2. In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted. Stir in the cooked macaroni and season to taste with salt.

contorni, cheese, mac and cheese, macaroni, pasta March 08, 2012 15:54

Autore: rachaelraymag.com/Recipes/...

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Caitlin Hawley
Img_2569-jpg_5857146
Nashville, United States