![]() ![]() ![]() ![]() Transfer the mixture into an oven proof dish, sprinkle over the remaining cheese and pop under the hot grill until the cheese is browned and bubbling. Into the bechamel sauce, stir in three quarters of the cheddar and half the Parmesan until well combined, then stir in the cooked macaroni, it should be a creamy mixture. Gradually whisk in the milk, little by little, then continue to cook for about 5 minutes until the sauce is thick and smooth. Add the garlic and whisk until the aroma is released and the paste is smooth, forming a roux. ![]() Melt the butter in a large saucepan on a medium heat. INGREDIENTS 3 tbsp butter 2 tbsp plain flour 1 clove garlic, grated 500 ml milk 4 large handfuls (about 350g) grated cheddar 1 handful (about 100g) grated Parmesan 350g macaroni, cooked as per the packet instructions ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |