Ingredients:
500g Elbows Barilla
1 liter of whole milk
50g of Butter
50g wheat flour
400g Cheddar
100g of Mozzarella
100g Parmesan
nutmeg to taste
Salt and black pepper to taste
Preparation mode:
Preparing the béchamel sauce – Make the roux: in a saucepan, melt the butter and add the flour. Cook it until it starts to make a whitish foam and a nutty aroma takes on.
Then turn off the heat and gradually add the hot milk, stirring constantly. When the mixture is homogeneous, return to the heat again and let it cook for 8 minutes, stirring constantly. Season with salt, pepper and nutmeg to taste.
Add the previously chopped or grated cheeses to the white sauce and stir well. Cook the pasta in plenty of boiling salted water for up to two minutes before the time indicated on the package.
Finish the pasta in the sauce for the remaining minutes, stirring constantly. If necessary, add a ladle or two of the cooking water. Serve the dough.
chef’s tip
• To give your Mac’n’Cheese a special touch, drain your pasta, pour it into a baking dish, cover with the sauce and finish with a little of the grated cheese on a baking sheet and place it in the hot oven until browned.
• Another option to give your Mac’n’Cheese a special charm is to top it off with crispy bacon.
Ingredients:
500g Elbows Barilla
1 liter of whole milk
50g of Butter
50g wheat flour
400g Cheddar
100g of Mozzarella
100g Parmesan
nutmeg to taste
Salt and black pepper to taste
Preparation mode:
Preparing the béchamel sauce – Make the roux: in a saucepan, melt the butter and add the flour. Cook it until it starts to make a whitish foam and a nutty aroma takes on.
Then turn off the heat and gradually add the hot milk, stirring constantly. When the mixture is homogeneous, return to the heat again and let it cook for 8 minutes, stirring constantly. Season with salt, pepper and nutmeg to taste.
Add the previously chopped or grated cheeses to the white sauce and stir well. Cook the pasta in plenty of boiling salted water for up to two minutes before the time indicated on the package.
Finish the pasta in the sauce for the remaining minutes, stirring constantly. If necessary, add a ladle or two of the cooking water. Serve the dough.
chef’s tip
• To give your Mac’n’Cheese a special touch, drain your pasta, pour it into a baking dish, cover with the sauce and finish with a little of the grated cheese on a baking sheet and place it in the hot oven until browned.
• Another option to give your Mac’n’Cheese a special charm is to top it off with crispy bacon.
