Ingrédients pour Baked Macaroni And Cheese By Mark Bittman
- 1 1/2 teaspoons salt
- 4 cups milk
- 2 bay leaves
- 1 pound elbow macaroni or other small pasta
- 1/2 cup (1 stick) butter
- 1/2 cup all-purpose flour
- 4 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 teaspoon ground nutmeg
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Comment préparer Baked Macaroni And Cheese By Mark Bittman
- Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
- Cook 8 ounces rotini pasta until almost al dente (about 2 minutes shy of package directions).
- Drain pasta, rinse with cold water to stop cooking, and set aside.
- In a small saucepan, combine 2 cups milk and 2 bay leaves. Heat over medium-low until small bubbles appear around the edges (about 5 minutes). Remove from heat and let steep.
- In a separate saucepan, melt 3 tablespoons butter over medium-low heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, until mixture is lightly browned (about 5 minutes).
- Remove bay leaves from milk. Gradually whisk warm milk into the roux (butter-flour mixture), until smooth and thick.
- Stir in 1 1/2 cups shredded sharp cheddar cheese until melted and smooth.
- In a large bowl, combine cooked pasta, cheese sauce, 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
- Grease a 9x13 inch baking dish with 1 tablespoon butter.
- Pour pasta mixture into prepared dish. Top generously with breadcrumbs.
- Bake for 15-20 minutes, or until bubbly and golden brown.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
10g
Fat
98g
Carbs
22g
