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    Pasta Bechamel - Creamy Macaroni and Cheese

    Source of Recipe

    About

    List of Ingredients

    Pasta Bechamel - Creamy Macaroni and Cheese



    2 pounds (1 kilo) pasta - baby shells or penne are best, medium shells or ridged pasta is also okay
    1/2 cup butter
    1 small onion, finely diced
    1/2 cup all-purpose flour
    2 cups cream (15-30%)
    1 1/2 cups milk
    salt and pepper to taste
    1/4 teaspoon ground all-spice (optional)
    1 cup finely grated Cheddar

    Recipe


    1. Cook pasta according to package directions. Drain and set aside.

    2. Preheat oven to 325° F (160° C).

    3. In a saute pan, melt butter. Lightly sweat the onions and whisk in the flour. Cook to a blonde roux.

    4. Add cream. Cook until it reaches a simmer, whisking constantly.

    5. Add milk. Bring to a light steam (just under simmering).

    6. Add spices. Give it a few more whisks and turn off the flame.

    7. Strain the sauce to get rid of the onion. Then mix the sauce with the pasta.

    8. Place mixture in a 12 x 2 1/2 inch pan, or any pan into which it will fit without making it too thick.

    9. Sprinkle Cheddar cheese on top.
    ]\
    10. Bake for 25 minutes.

    source is about.com

 

 

 


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