The Pleasure is all Mine | Winnipeg food blog

Name: The Pleasure is all Mine | Winnipeg food blog
Ingredients: Cook a c of elbow macaroni in boiling salted water with a little oil added; Melt a T of butter, whisk in a T of flour and cook until bubbly; Add a c of cold milk and continue whisking until thickened; Season with salt, white pepper, a nice pinch of hot chili powder and some chopped fresh thyme or flat-leafed parsley (or just a simple grating of nutmeg); Stir in a cup of grated cheese, such as a combo of white and yellow cheddar, or some parmesan and/or Emmental-whatever you favourites might be; Drain the pasta and toss into your bechamel; Sprinkle with toasted fresh or panko breadcrumbs; Place on a baking sheet and stick in a 400 degree F oven until golden and bubbly, about 15 minutes or so; Cook and drain 2 1/2 c macaroni and set aside; Melt 1/4 c butter over medium heat; stir in 1/4 c flour; mix well; Add 2 c milk and cook over medium heat, stirring constantly until sauce thickens; Add 1 t salt, 1 t sugar (sounds strange but just do it!); and 8 oz. grated cheddar cheese. Mix well; Mix 2/3 c fat free sour cream and 1 1/3 c cottage cheese into sauce; Mix with macaroni; Sprinkle another 2 c grated cheddar cheese and 1 1/2 c bread crumbs over top; Dot with 2 T butter and sprinkle with paprika; Bake at 350F for 45-50 minutes. Serves 6

foodmusings.ca

I chatted about my post yesterday with a friend who directed me to one of her favourite food books that was neglected from my list.

View Original

Share this recipe:

Ingredients

Cook a c of elbow macaroni in boiling salted water with a little oil added
Melt a T of butter, whisk in a T of flour and cook until bubbly
Add a c of cold milk and continue whisking until thickened
Season with salt, white pepper, a nice pinch of hot chili powder and some chopped fresh thyme or flat-leafed parsley (or just a simple grating of nutmeg)
Stir in a cup of grated cheese, such as a combo of white and yellow cheddar, or some parmesan and/or Emmental-whatever you favourites might be
Drain the pasta and toss into your bechamel
Sprinkle with toasted fresh or panko breadcrumbs
Place on a baking sheet and stick in a 400 degree F oven until golden and bubbly, about 15 minutes or so
Cook and drain 2 1/2 c macaroni and set aside
Melt 1/4 c butter over medium heat; stir in 1/4 c flour; mix well
Add 2 c milk and cook over medium heat, stirring constantly until sauce thickens
Add 1 t salt, 1 t sugar (sounds strange but just do it!)
and 8 oz. grated cheddar cheese. Mix well
Mix 2/3 c fat free sour cream and 1 1/3 c cottage cheese into sauce
Mix with macaroni
Sprinkle another 2 c grated cheddar cheese and 1 1/2 c bread crumbs over top
Dot with 2 T butter and sprinkle with paprika
Bake at 350F for 45-50 minutes. Serves 6