Diese luxuriösen Makkaroni und Käse bleiben bis zu einem Tag im Kühlschrank ungebacken. im Ofen wird es innen heiss und cremig, in weniger als einer Stunde goldbraun. Ersetzen Sie Ihre Lieblingsschmelzkäse (Mozzarella, Monterey Jack und Fontina sind großartige Optionen), oder variieren Sie die Proportionen der hier aufgeführten.
These luxurious macaroni and cheese can stay in the fridge unbaked for up to a day. In the oven, it becomes hot and creamy inside, and golden brown in less than an hour. Replace your favorite melting cheese (Mozzarella, Monterey Jack, and Fontina are great options), or vary the proportions listed here. Source: Everyday Food, September 2007 45 minutes 25 minutes 8 Total time Preparation Portions Ingredients 6 tablespoons unsalted butter, plus more for baking dish Coarse salt and ground pepper 1 pound medium pasta shells 1/4 cup all-purpose flour 1 teaspoon dry mustard powder 4 cups whole milk 4 ounces sharp white cheddar cheese, coarsely grated (1 cup) 4 ounces Havarti cheese, coarsely grated (1 cup) 4 ounces Muenster cheese, coarsely grated (1 cup) 1 teaspoon Worcestershire sauce 6 slices white sandwich bread Directions 1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a flat 4-quart baking dish (oval or 9 by 13-inch rectangle); set aside. 2. Generously salt boiling water; add pasta. Cook until 2 minutes short of al dente, according to package instructions. Drain pasta and return to pot. 3. While pasta cooks, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in pan. Cook, whisking, 1 minute (do not let flour darken). Gradually whisk in milk. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, 2 to 3 minutes. 4. Remove sauce from heat. Slowly stir in cheese; add Worcestershire sauce and season generously with salt and pepper. Add sauce to pasta and toss to combine; transfer to prepared baking dish. 5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate for up to 1 day.) 6. Place dish on a parchment-lined baking sheet and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If
26.04.2023 @ 23:29
These luxurious macaroni and cheese can stay in the fridge unbaked for up to a day. In the oven, it becomes hot and creamy inside, and golden brown in less than an hour. Replace your favorite melting cheese (Mozzarella, Monterey Jack, and Fontina are great options), or vary the proportions listed here. Source: Everyday Food, September 2007 45 minutes 25 minutes 8 Total time Preparation Portions Ingredients 6 tablespoons unsalted butter, plus more for baking dish Coarse salt and ground pepper 1 pound medium pasta shells 1/4 cup all-purpose flour 1 teaspoon dry mustard powder 4 cups whole milk 4 ounces sharp white cheddar cheese, coarsely grated (1 cup) 4 ounces Havarti cheese, coarsely grated (1 cup) 4 ounces Muenster cheese, coarsely grated (1 cup) 1 teaspoon Worcestershire sauce 6 slices white sandwich bread Directions 1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a flat 4-quart baking dish (oval or 9 by 13-inch rectangle); set aside. 2. Generously salt boiling water; add pasta. Cook until 2 minutes short of al dente, according to package instructions. Drain pasta and return to pot. 3. While pasta cooks, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in pan. Cook, whisking, 1 minute (do not let flour darken). Gradually whisk in milk. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, 2 to 3 minutes. 4. Remove sauce from heat. Slowly stir in cheese; add Worcestershire sauce and season generously with salt and pepper. Add sauce to pasta and toss to combine; transfer to prepared baking dish. 5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate for up to 1 day.) 6. Place dish on a parchment-lined baking sheet and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If