![]() ![]() Transfer to the table and serve from the pan with a crispy green salad.Remove the pan from under the grill using the removable handle.Bake until browned on top, about 30 minutes. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Stir macaroni into the reserved cheese sauce 6. Cook until the cheese is browned and bubbling. Transfer macaroni to a colander, rinse under cold running water, and drain well. Sprinkle over the remaining cheese and place the saucepan under the hot grill, removing the Ingenio handle.Add the macaroni to the sauce and mix well. Add 150g of the cheese and stir until the cheese is well combined and melted.Cook for approx 10 minutes to a thickened and smooth sauce, stirring regularly. Gradually stir in the milk, a little at a time.Add the butter and when melted add the flour and stir to thicken, cooking for a few minutes.Put the saucepan back on the heat and add the oil and bacon and saute for 2 to 3 minutes until bacon starts to brown, add the garlic and chopped rosemary and fry for another minute.Using a 20cm Ingenio saucepan, cook the macaroni in boiling salted water for 8-10 minutes drain well and set the macaroni aside. ![]()
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