Home » Pasta » Macaroni Cheese
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  
Ref: 229
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
SHARE

Ingredients & Prep

   500 ml  Milk full fat
   400 g  Macaroni pasta dried
   200 g  Parmesan cheese grated or cheddar, Gruyere
   100 g  Butter unsalted
   50 g  Flour
   50 ml  Double cream
   1 Onion roughly chopped
   1 Vegetable stock cube or gel pot
   1 pinch  Nutmeg ground
   1 Bay leaf
  Topping
   120 g  Breadcrumbs
   100 g  Parmesan cheese grated
   60 g  Butter salted melted
   1/2 tsp  Garlic powder or granules (optional)
   g  Black pepper freshly ground

Method

  Step 1
Place milk, onion, & bay leaf in a pan, bring to a simmer for 2 mins keeping you eye on not to boil over, take off the heat & set aside.
  Step 2
Place pasta in a pan of boiling salted water & cook until just soft, drain & set aside.
  Step 3
Heat a pan on a low/med heat, melt the butter, add flour & cook out for 1 min to make a roux, sieve to milk mixture & add to the roux using a Whisk vigorously once all the milk has bee mixed in add, cream, veg stock, grated Parmesan & nutmeg, Whisk to a smooth sauce & bring to the boil then take off the heat.
  Step 4
Make the topping by making all ingredients in a bowl.
  Step 5
Add cooked macaroni to the sauce & mix, pour mixture into a baking dish even out flat, sprinkle over topping & bake in a pre-heated oven set at 200'c for 20 mins or until browned & bubbling around the edges.

Suggestion & Tips

You could add a dash of white wine before adding pasta, use recipe as a side dish, serve with a salad, select half the amount for starters.
Copyright © 2021. All Rights Reserved.
Site By ecomsolutions