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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5221534/
I remember such dishes as this being the backbone of meals when I was a young student first living on my own. They're great to share and full of flavour as well a being a family favoutite. This delightful version is from the kitchens of
kawakoi
This is a Bechamel based mac'n'cheese. I used rotini instead of macaroni cuz my mate wanted that X3
Oven Baked Mac'n'Cheese
Bechamel
Onion piquet 1
Milk 2 qt
Flour 4 oz.
Clarified butter 4 fl. oz.
Salt and white pepper To Taste
Nutmeg To Taste
1 Onion piquet: 1/2 an onion, 4 whole cloves, and 1 bay leaf. Stick the bay leaf on the onion with the cloves
2 Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
3 In a separate pot, make a white roux with the flour and butter.
4 Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.
5 Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.
6 Strain the sauce.
The Actual Mac'n'Cheese
Elbow Macaroni 2 lb
Shedded Mild Cheddar 4 c
Panko Breadcrumbs 2 c
Finely Chopped Parsley 2 tbsp
Italian Herb Blend 2 tbsp
1 Preheat the oven to 400 degrees farenheit
2 In a pan, fold the cheese into the hot bechamel over low heat until all the cheese is incorporated
3 Mix the herb blend and the fresh parsley with the panko and set aside
4 Cook the pasta until al dente, approx 6 minutes
5 Drain the pasta and fold into the cheese sauce
6 Put the mac'n'cheese into a casserole dish(I used a rectangular cake pan XD) and sprinkle the breadcrumb mixture over the top.
7 Bake for 15-20 minutes and the breadcrumb topping is a nice golden brown
8 Om Nom and enjoy
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5221534/
I remember such dishes as this being the backbone of meals when I was a young student first living on my own. They're great to share and full of flavour as well a being a family favoutite. This delightful version is from the kitchens of
kawakoi******************************This is a Bechamel based mac'n'cheese. I used rotini instead of macaroni cuz my mate wanted that X3
Oven Baked Mac'n'Cheese
Bechamel
Onion piquet 1
Milk 2 qt
Flour 4 oz.
Clarified butter 4 fl. oz.
Salt and white pepper To Taste
Nutmeg To Taste
1 Onion piquet: 1/2 an onion, 4 whole cloves, and 1 bay leaf. Stick the bay leaf on the onion with the cloves
2 Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
3 In a separate pot, make a white roux with the flour and butter.
4 Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.
5 Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.
6 Strain the sauce.
The Actual Mac'n'Cheese
Elbow Macaroni 2 lb
Shedded Mild Cheddar 4 c
Panko Breadcrumbs 2 c
Finely Chopped Parsley 2 tbsp
Italian Herb Blend 2 tbsp
1 Preheat the oven to 400 degrees farenheit
2 In a pan, fold the cheese into the hot bechamel over low heat until all the cheese is incorporated
3 Mix the herb blend and the fresh parsley with the panko and set aside
4 Cook the pasta until al dente, approx 6 minutes
5 Drain the pasta and fold into the cheese sauce
6 Put the mac'n'cheese into a casserole dish(I used a rectangular cake pan XD) and sprinkle the breadcrumb mixture over the top.
7 Bake for 15-20 minutes and the breadcrumb topping is a nice golden brown
8 Om Nom and enjoy
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5221534/
Category Photography / Tutorials
Species Unspecified / Any
Size 900 x 675px
File Size 775 kB
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