Zutaten für Extraordinary Macaroni And Cheese
- 1 pound small shell pasta
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 (14.5 ounce) can diced tomatoes
- 1 cup fontina
- 1/2 cup grated Parmesan
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Zubereitung von Extraordinary Macaroni And Cheese
- Melt 1/4 cup butter in a 4-quart saucepan over medium heat.
- Add 1/2 cup chopped onion and sauté until translucent (about 5 minutes).
- Stir in 1/4 cup all-purpose flour and 1/2 teaspoon salt.
- Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 3 cups milk, ensuring no lumps form.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, and their juice.
- Bring to a gentle simmer, stirring occasionally.
- Add 1 pound elbow macaroni (uncooked).
- Cover, reduce heat to low, and simmer gently for 8-10 minutes, or until pasta is tender and liquid is absorbed, stirring occasionally.
- Remove from heat.
- Stir in 2 cups shredded cheddar cheese (or 1 cup fontina and 1/2 cup grated Parmesan for an Italian twist).
- Stir gently until the cheese is melted and the sauce is smooth.
- Let stand, covered, for 5 minutes before serving. This allows the sauce to thicken.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
17g
Fat
102g
Carbs
19g
