Macaroni & Cheese Casserole

Ini resepi versi saya selepas blogwalking merata dunia..

Malam ni selera western, anak2 tak sabar2 bawa pinggan masa ummi tengah prepare pasta tu. Macam2 resepi ada....ada yang letak mustard dan seribu macam kepelbagaian...tapi bila memasak kena la memasukkan elemen kreativiti untuk menyesuaikan dengan bahan yang ada dan pada masa yang sama menepati citarasa semua yang memakannya.

Resepi ni kalau tak nak creamy sangat, thickened cream tu boleh ganti dengan susu segar atau rendah lemak.

Bawang tu kalau suka nal letak sebiji pun ok jer cumanya bila ada anak2 kecil ni kena la ummi dia ni minimizekan.

2 sb mentega

1/4 biji bawang holland dicincang

1 1/2 sb tepung gandum

250 ml thickened cream

250 ml air

300 gm elbows macaroni (rebus hingga kembang ikut arahan pada plastik pembungkus)

1 sb chili flakes

1/2 sk cayenne pepper powder

2 sb jalapeno cheese

2 sb parmesan cheese

10 keping cheedar cheese

Hiasan

10 keping cheese crackers dihancurkan

1/4 biji bawang holland dihiris

1/2 sk serbuk cili

----------------

Panaskan mentega. Tumiskan bawang hingga naik bau.

Masukkan tepung gandum dan cayenne powder. Tumis seketika.

Masukkan cream dan air.

Masak hingga sebati.

Masukkan cheese2 dan masakkan hingga cheese cair dan sebati.

Tutup api dan masukkan makaroni. Gaul rata.

Tuangkan dalam casserol atau loyang.

Taburkan serbuk biskut, cili dan bawang.

Bakar di dalam oven pada suhu 175ºC selama 30 minit.

Macaroni & Cheese Casserole

  http://www.browneyedbaker.com/2011/11/03/macaroni-cheese-casserole/

Ingredients:

1 lb. elbow pasta
½ cup (4 ounces) unsalted butter
½ cup all-purpose flour
1 teaspoon onion powder
Salt & pepper, to taste
5 cups milk (whole or 2%)
4 cups (16 ounces) shredded cheddar cheese
For the Topping:
15 Ritz crackers, crushed
1 tablespoon butter, melted

Directions:

1. Preheat the oven to 350 degrees F.
2. Cook the pasta according to the package directions for al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.
4. Pour the mixture into a 9x13-inch baking dish. Mix together the crushed Ritz crackers and the melted butter until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.
5. Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve

http://allrecipes.com/Recipe/Moms-Favorite-Baked-Mac-and-Cheese/Detail.aspx?evt19=1

Original recipe makes 6 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

•                        
  2 tablespoons butter
•                        
  1/4 cup finely chopped onion
•                        
  2 tablespoons all-purpose flour
•                        
  2 cups milk
•                        
  3/4 teaspoon salt

•                        
  1/2 teaspoon dry mustard
•                        
  1/4 teaspoon ground black pepper
•                        
  1 (8 ounce) package elbow macaroni
•                        
  2 cups shredded sharp Cheddar cheese
•                        
  1 (8 ounce) package processed American cheese, cut into strips

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.