Today we take you through a few interesting Italian cheeses and how they can be used.
Macaroni & Cheese
Course: SaladsCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups of grated caroselle’s artisanal young cheddar or gouda or low fat edam cheese
2 cups of elbow macaroni
2 cups of milk
2 tablespoon butter
2 tablespoon cornflour
1 onion
1/4 teaspoon paprika
Salt and Pepper
Directions
- Cook the entire sauce right from the beginning in a low flame and in a large pot
- Boil 4 cups of water with ½ teaspoon of salt and add 2 cups of elbow macaroni or shells
- While cooking the macaroni, it shouldn’t get too soft or mushy or break
- Drain them in a strainer
- In a medium saucepan over low heat, add 2 tablespoons butter and melt it
- Add 1 small minced onion, 1/4 teaspoon paprika and stir it
- Slowly add 2 tablespoons of cornflour or all-purpose flour
- Add 2 cups of milk with a whisk and simmer it for 1-2 minutes until it turns thick
- Finally add 2 cups of grated young cheddar or gouda or low fat edam cheese, salt, and pepper
Notes
- For Oven:
- Mix the macaroni and the white sauce in a baking dish, you can also sprinkle some cracker crumbs on the top to bring a brown layer (temp: 350 o C; time: 30 minutes)
- For Stove:
