Scrape pasta into prepared baking dish and sprinkle with the bread crumbs. 3 Melt the butter in a large pot and sprinkle in the flour. Add cheese sauce and stir until all of the pasta is coated with the sauce. The macaroni should be too firm to eat right out of the pot. Cook until very al dente (3 or 4 minutes shy of package cooking time) and drain. Stir in remaining 1 cup grated Grana or Parmigiano. ingredients tablespoon vegetable oil lb macaroni tablespoons butter tablespoon butter cup muenster cheese, shredded cup mild cheddar cheese, shredded cup. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Ingredients 300g macaroni 40g lower-fat spread 1 small onion, finely chopped 50g plain flour 600ml semi-skimmed milk 75g reduced-fat mature Cheddar cheese. Combine grated cheeses and set aside two heaping cups for topping. Whisk over medium-low heat until cheese melts, about 7 to 8 minutes. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Stir 1 cup of the grated Grana or Parmigiano into remaining crumbs.ģ.Pour cheese and milk into a pot and add the sage leaves. Butter a large baking dish and coat the bottom and sides with a thin layer of some of the crumbs. Stir and toss the crumbs until crisp and toasted, about 3 minutes. In a small skillet over medium heat, melt butter. Let cheese sit in the milk for 30 minutes to an hour, until the cheese begins to break down and dissolve into the milk.Ģ.Grate bread on the coarse holes of a box grater to get about 1 1/2 cups coarse crumbs. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
In a large bowl, combine fontina and cheddar. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Bring a large pot of salted water to boil for pasta.
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