Macaroni cheese Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Fill Your Cart With Color Today! This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made.
Here is the best “Macaroni cheese” recipe we have found so far. This will be smell and look delicious.
Ingredients of Macaroni cheese
- Make ready 170 gr of raw macaroni.
- Take 1 of Big onion finely chopped.
- Make ready 170 gr of grated cheddar cheese.
- It’s 5 tablespoon of margarine.
- Make ready 40 gr of flour.
- Prepare 425 ml of milk.
- It’s 1 Clove of garlic chopped.
- You need to taste of Salt and pepper.
Cook the macaroni until very firm.The macaroni should be too firm to eat right out of the pot.In a small bowl, beat the egg.In a large pot, melt the butter and sprinkle in the flour.
Macaroni cheese step by step
- Cook macaroni in salted water.
- Fry onion and garlic in melted margarine until soft.
- Add flour and stir for three minutes.
- Add milk and let simmer for 3 minutes whilst stirring to make a sauce.
- Add salt and pepper and half grated cheese.
- Add macaroni and mix well.
- Place in a oven proof dish and sprinkle the remaining cheese.
- Bake until cheese has fully melted.
Louis to try out the diner's famous macaroni and cheese.Remove from the pan and cut into bite-size pieces.Taste of Home has the best macaroni and cheese recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.
Creamy and cheesy, this homemade mac and cheese recipe is just the ticket for traditional comfort food, but with lots of mix-in possibilities that help you put a flavor-forward twist on a classic recipe.Check out the Expert Tips section below for suggestions on adding bacon, caramelized onions, fire-roasted diced tomatoes and even lobster.In fact, one of the easiest mistakes when making macaroni and cheese is using the wrong kind of pasta.We suggest steering clear of long, thin, perfect-for-twirling varieties like spaghetti, fettuccini, and linguini.Choose a pasta with a good shape and plenty of nooks for capturing pockets of cheese like shells, cavatappi, or our no-fail elbow.
