Britain's comforting classic macaroni cheese is made by melting cheese into a buttery béchamel and folding in the pasta. Getting the sauce lump-free takes skill, and topped with crisp breadcrumbs, this dish works as both a late-night snack and a hearty breakfast.
Boil the pasta in plenty of salted water until al dente, about 9 minutes, then drain.
Melt the butter, add the flour and stir for 2 minutes. Gradually whisk in the milk to make a smooth, thick sauce.
Melt most of the kashkaval cheese into the sauce, then season with salt and black pepper.
Toss the pasta with the sauce, pour into a baking dish and sprinkle the remaining cheese and breadcrumbs on top.
Bake in a preheated oven for 15 minutes until the top turns golden.
Don't pour the milk in all at once; adding it gradually prevents the sauce from turning lumpy. Allergens: contains wheat (gluten) and milk and dairy.
Adding a pinch of thyme to the breadcrumbs gives the topping more aroma; this is also done in some parts of England.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.