Macaroni With Cheddar
Ingredients:
8 Ounces Elbow
Macaroni
2 Tablespoons Butter
2 Tablespoons Flour
1/4 Teaspoon Ground
Black Pepper
2 Cups Milk, 2% Is
Fine
1 To 2 Tablespoons
Fresh Chopped Mixed Herbs, Or 2 Teaspoons Dried Leaf Herbs (Thyme, Sage,
Chives, Etc.)
1 Package (5.2
Ounces) Boursin Cheese With Garlic And Herbs
8 Ounces Sharp
Cheddar Cheese, Shredded
1/2 Cup Shredded
Parmesan Cheese, About 2 Ounces
1 Cup Soft Bread Crumbs
2 Tablespoons Melted
Butter
Preparation:
Grease A 2- To 2 1/2-Quart Baking Dish. Heat Oven To 350°.
Cook The Macaroni In Boiling Salted Water, Following Package
Directions. Drain And Rinse; Set Aside. In A Large Saucepan, Melt 2 Tablespoons
Of Butter Over Medium-Low Heat. Add The Flour And Stir Until Well Blended And
Bubbly. Add Salt And Pepper, And The Milk. Cook, Stirring, Until Thickened.
Add The Herbs, Boursin Cheese, And Cheddar And Parmesan
Cheeses. Cook, Stirring, Until Cheeses Have Melted. Stir In The Drained
Macaroni. Spoon Into The Prepared Baking Dish.
In A Cup, Toss The Bread Crumbs With The Melted Butter And
Sprinkle Over The Casserole.
Bake For 25 To 30 Minutes, Until Macaroni And Cheese Is
Bubbly And Topping Is Lightly Browned.
P.S: It is an easy salad. Please try and comment it.
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